Broiled Leeks with Pine Nuts

Soooo good, loved it just as much as the roast spatchcocked chicken we served it with!

 

Original recipe credit: https://www.foodandwine.com/broiled-leeks-with-toasted-pine-nut-sauce-recipe-8421317

Recipe below contains my modifications.

Ingredients:

6 medium leeks, trimmed and halved lengthwise

1 c. toasted pine nuts

5 T. extra-virgin olive oil, divided

1 tsp. sherry vinegar

1 large clove, minced 

3/4 tsp. kosher salt, divided

1/4 c. water

1/4 tsp. black pepper

 

Directions:

 

1. Bring a large pot of salted water to a boil. Meanwhile, fill a large bowl with ice water; set aside. Carefully add leeks to the boiling water and press down gently using tongs to submerge.

 

2. Bring water back to boil, then cover and reduce heat to medium-low. Simmer, covered, until leeks are just tender but not falling apart (~3-4 min.)

 

3. Lift leeks out of the water using tongs and submerge in the ice bath. Let stand until cooled (~10 min.)

 

4. While leeks are cooling, in a food processor, pulse together the pine nuts, 2 T. of the olive oil, sherry vinegar, garlic, and 1/2 tsp. of the kosher salt, until nuts are finely chopped.

 

5. Drizzle in the water a little at a time, pulsing as you add, until mixture reaches a loose chunky peanut butter consistency (do NOT let it get to "smooth" consistency). Set aside.

6. Heat oven broiler on hi with rack 6" from heat. Brush a rimmed broiler pan with 1 T. of the olive oil.

 

7. Pat leeks dry and arrange, cut side up, in the broiler pan. Drizzle leeks with the remaining 2 T. of olive oil. Sprinkle evenly with pepper and remaining 1/4 tsp. kosher salt. Broil leeks until lightly charred, 7-10 min.

 

8. Serve leeks topped with sauce and enjoy!