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.