A simple recipe for Leek Oil- a fragrant flavorful oil to drizzle over soups, stews, bread or pizza, dips, roasted veggies and much more!
Here’s a very simple recipe for Leek Oil, that you can make using the green tops of leeks that often go unused. It is full of earthy umami flavor and we’ve been drizzling it over soups and stews, risotto, bread and dips.
You’ll find many uses for this!
Slice off the green tops of leeks and wash them well.
Blanch in salted boiling water for 90 seconds or until tender.
Drain and rinse in cold water.
Drain again and pat dry with paper towels.
At this point, you can strain, or for extra flavor let this sit for several hours or overnight for the best flavor.
It will be a beautiful shade of green.
Store the Leek Oil in a jar in the fridge for 7-10 days, or freeze for later.
Use this flavorful Leek Oil with:
- Coconut Corn Chowder with Leeks
- Instant Pot Butternut Risotto with Leeks
- Leek Bread
- Rainbow Veggie Hummus
- Farmers Market Vegetable Soup
- Ribollita! (Tuscan White Bean Soup)
Never let those leek tops go to waste again, make this Leek oil! A fragrant flavorful oil to drizzle over soups, stews, bread, or roasted veggies.
Strain and run under cold water for 30 seconds. Blot the leeks dry with paper towels. Place leeks and salt in a blender with 1 cup oil. Blend until fairly smooth, scraping down the sides and blending again. You could strain this now, or for even more robust flavor, let this sit several hours or overnight before straining.
Strain, pressing it down with the back of a spoon, store in a sealed jar or bottle in the fridge for up to 10 days.
This can also be frozen.
The oil will be more flavorful if you wait 12- 24 hours before straining.
Blending it too smooth will make it more difficult to strain. So blend, but you still want to see small particles.
Make sure your oil is not bitter or overly flavored. A lighter style olive oil or grapeseed oil works best here.
The leftover, strained leek paste can be used to flavor soups and stews, or slathered on bread.
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