Spring Leek and Pea Soup with Basil-Shallot Pesto - Hallstein Water

Ingredients

• 2 bottles (750 ml each) Hallstein water
• 2 yellow onions – unpeeled and quartered (if the onions have any dirt on the skin then peel it)
• 4 carrots – peeled and sliced
• 2 stalks celery – washed and roughly chopped
• 2 leeks – carefully cleaned, ends trimmed and chopped
• 1 small bunch chopped fresh parsley
• Large pinch coarse sea salt
• 1/ 4 teaspoon black pepper
• 2 large leeks — cleaned and chopped (yield 2 ½ cups)
• 1 tablespoon olive oil
• 1 ½ lbs shelled English peas
• 5 cups vegetable stock (see above)
• Salt
• Black pepper
• 2 cups packed basil leaves — roughly chopped
• Large pinch of salt
• 8-10 grinds black pepper
• 1 shallot — peeled and finely chopped
• 2 tablespoons pine nuts
• ½ cup olive oil
• Juice of 1 large lemon