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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.

Place in a blender with a mild-tasting oil and salt and blend until smooth.

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:

Leek Oil

Author: Sylvia Fountaine
Prep Time: 15
Total Time: 15
Yield: 1 cup
Category: condiments, sauces,
Method: blended
Cuisine: American
Diet: Vegan

Description

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.

Ingredients

4 cups boiling salted water
1 1/2 –2 cup leeks tops, sliced
1 cup light olive oil (or other mildly flavored oil, not bitter)
1/4 teaspoon salt

Instructions

Bring 4 cups of water with 1 teaspoon salt to a boil in a medium pot. Once boiling add the leek tops and simmer for 90 seconds, or vibrant green and tender.

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 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, store in a sealed jar or bottle in the fridge for up to 10 days.

This can also be frozen.

Notes

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.

Keywords: Flavored oils, leek oil, how to make leek oil, scallion oil, chive oil, leek oil recipe,

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