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Grilled Leeks with Lemon & Walnuts


2 large leeks, white and pale-green parts only, halved lengthwise with some root

⅓ cup walnuts

1 garlic clove, finely grated

2 tablespoons fresh lemon juice

3 tablespoons olive oil, divided

Sea salt and freshly ground black pepper

½ cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

Note: You can freeze the green part of the leek for soup and stock. Leeks can be easily frozen for later use in soups, stews or casseroles. After cleaning, place cut leeks on a clean, dry towel and allow them to air dry. Flash freeze by placing them on a sheet tray in a single layer until just frozen.


  1. Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 Tbsp. oil in a large bowl; season with salt and pepper.
  2. Brush leeks with remaining olive oil. season with salt and pepper. Grill, turning often, until tender and charred in spots, about 5–8 minutes Transfer to a cutting board. Trim roots from leeks and into bite-size pieces.
  3. Add leeks and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.