2 bunches Queen Victoria Leeks (white and light green parts only)
3 tbsp olive oil, divided
1/4 cup chopped toasted walnuts
2 tbsp packed fresh parsley leaves
2 tbsp packed fresh basil leaves
1 small clove garlic, minced
1 tsp lemon zest
1 tbsp lemon juice
1/4 tsp each salt and pepper
- Preheat grill to medium-high heat; grease grates well. Leaving root end intact, slice leeks in half lengthwise. Brush with 1 tbsp oil; grill, turning once, for 6 to 8 minutes or until tender and lightly charred.
- Slice off root ends; cut leeks into bite-size pieces. Toss with walnuts, parsley, basil, garlic, remaining oil, lemon zest, lemon juice, salt and pepper.
Tip: Serve as a side dish, toss with pasta or add to sandwiches.