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Grilled Leeks with Walnuts and Herbs

For a simple recipe, this dish delivers impressive flavors. Grilling leeks until tender and lightly charred brings out their sweet, complex taste.


2 stalks of Markon First Crop Belgian Leeks (white and light green parts only)

3 Tbsp. olive oil, divided

1/4 cup chopped toasted walnuts

2 Tbsp. packed Markon First Crop Parsley leaves

2 Tbsp. packed Markon First Crop Basil leaves

1 small clove Ready-Set-Serve Peeled Garlic, minced

1 tsp. zest from Markon Essentials Lemon

1 Tbsp. juice from Markon Essentials Lemon

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.