Braised Leeks with Pistachio Pesto on Toast

Jammy leeks on toast with a flavourful pistachio pesto - a delicious fresh lunch or snack.

Done in 30 minutes

Serves 2

Dish by Mia Jacobs

Ingredients

For the braised leeks

1large leek, tough greens removed

1 tbspvegan butter

1 tbspextra virgin olive oil

175ml vegetable stock

For the pistachio pesto

100gpistachios (or hazelnuts, almonds, cashews)

15gbasil (or other soft herbs like parsley)

1garlic clove

3 tbspnutritional yeast

to tastesalt and freshly cracked pepper

100mlextra virgin olive oil

To assemble

2-4slices sourdough

75g thick vegan greek yoghurt or cream cheese

1 tbspchopped pistachios

1/2 lemon, zested

a drizzleextra virgin olive oil

Leeks are criminally underrated and this is the best way to use them. Braised in a mixture of vegan butter, extra virgin olive oil and veg stock until jammy and soft, served on toast topped with a bright pistachio pesto. Minimal effort, high reward.

Method

Halve the pale green part of the leek across the middle (width wise) then slice down the centre of each piece to give you 4 pieces. Gently wash the leeks to remove any dirt, making sure to keep each piece in tact.

Heat the vegan butter and oil in a saucepan that will fit all 4 pieces. Once melted and bubbling, add the leeks cut side down and fry over a medium heat until they're deep golden colour, almost charred.

Once they're nicely browned, carefully pour in the stock and cover with a lid. Simmer for 20 mins, until the leeks are fork tender.

In the meantime, blend all the ingredients for the pesto until smooth or slightly coarse, depending on the desired consistency. Season to taste then set to one side.

Toast the bread either in a toaster or fried in some extra virgin olive oil until golden then serve topped with generous amounts of thick creamy vegan yoghurt (or cream cheese), the jammy leeks, dollops of pesto, a sprinkling of chopped nuts and some lemon zest. Serve and enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.