GRILLED LEEKS WITH MINT PESTO

INGREDIENTS

MINT PESTO

½ cup (125 mL) pistachios

1 garlic clove

2 tablespoons (30 mL) fresh lemon juice

1 cup (250 mL) peas (blanched 1 minute if fresh; thawed if frozen)

1 cup (250 mL) loosely packed fresh mint

¼ cup (60 mL) extra-virgin olive oil

Sea salt and freshly ground black pepper

8 medium to large leeks

Extra-virgin olive oil, for drizzling

Sea salt and freshly ground black pepper

DIRECTIONS

Make the mint pesto: In a small food processor, combine the pistachios, garlic, and a few pinches of salt and pepper. Pulse until combined. Add the lemon juice, peas, and mint and pulse again. With the blade running, drizzle in the olive oil and puree until smooth. Taste and adjust the seasonings.

Trim and discard the tough dark green ends from the leeks. Trim the root hairs, leaving the base of the root intact so the leeks don’t fall apart on the grill. Slice each leek in half lengthwise and rinse thoroughly to remove dirt and sand.

Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the leeks into the boiling water and blanch for 2 minutes. Remove and immediately immerse in the ice water to stop the cooking process. Keep in the ice water long enough to cool completely, about 15 seconds. Drain and place on paper towels to dry.

Heat a grill or grill pan to medium-high heat. Drizzle the leeks with olive oil and pinches of salt and pepper. Grill until charred on both sides, about 5 minutes per side. Remove from the grill and brush with the mint pesto.

Use only the freshest peak-season leeks for this one.

SERVES: 4

VEGAN

GLUTEN-FREE