Trim the leek, ensuring to use the entire leek (both white and green parts).

Blanch the leek in boiling water for 2-3 minutes to soften it.

Rinse the blanched leek under cold water to cool it quickly and stop the cooking process.

Drain the blanched leek thoroughly on a paper towel to remove any excess water.

Lightly chop the blanched and drained leek.

Place the chopped leek in a food processor.

Add the chopped garlic, spinach or parsley, pine nuts, shredded Parmesan, olive oil, salt, cracked black pepper, honey, red wine vinegar, and chopped fresh basil to the food processor.

Process all ingredients in the food processor until a smooth pesto consistency is achieved.

Serve the leek pesto immediately.