Take individual pieces of leek and spread them on a grill pan. Put under a very hot grill until completely burned and black on both sides. Remove and pound in a mortar and pestle until turned to a fine ash.
20 g salt
30 g brown sugar
200 ml water
Aromatics optional (Star anise, chilli flakes, cinnamon, caraway seeds, etc.)
In a pot mix together the brown sugar, salt and water and bring to a simmer with the chosen aromatics. Allow the liquid to cool completely and add very thinly sliced raw beetroot. Allow to pickle for at least 48 hours and use as needed.
200 g Nasturtium leaves
75 g Sunflower seeds
75 g Pumpkin seeds
400 ml Organic canola seed oil or a mildly flavoured extra virgin olive oil
100 g Fresh parmesan or pecorino cheese very finely grated (if possible use a Microplane)
3 Garlic cloves
Freshly ground black pepper
Ground Sea salt,
Roast the seeds in a moderate oven until golden, than leave to cool completely. In the meantime wash the Nasturtium leaves thoroughly and place in a salad spinner to remove as much water as possible. Now coarsely chop the leaves and the garlic cloves. Mix all the ingredients from stage 1 and 2 in a food processor or with a hand blender while adding the oil. Add the grated cheese and incorporate. Adjust the seasoning with salt and pepper to your liking. Stored in dark preserving jars and kept in a refrigerator the pesto should last for one month