We came across this delicious idea during our last farm-to-table dinner, as a garnish for milk-braise pork; but the leftovers have been a fabulous inspiration for garlic bread, salad dressing, garnish for soups, and more! Keep a bit of this on hand to make a casual meal great!
Ingredients
- 3 leeks
- 1 cup Extra Virgin Olive Oil
Instructions
- Remove dark green leaves and roots from leeks, and cut them in half lengthwise.
- Rinse under cool running water, separating the leaves to find and wash away hidden dirt tucked away between layers. Leeks are notoriously hard to clean up.
- In a seasoned cast iron skillet, or steel pan, place leeks cut-side down over medium-low heat for about 15 minutes, flipping about halfway through when blackened.
- Put leeks into food processor and pulse until roughly chopped.
- Slowly drizzle olive oil into processor while blending.
- When blended, refrigerate 8 or more hours to infuse.
- Reheat or thaw to liquify oil again.
- Strain through a double mesh strainer or cheesecloth. (Hint, it’s helpful to use a funnel into a mason jar for storage.)
- Keep refrigerated.
