- 1 pound wild leeks (with greens)
- 6 tablespoons extra virgin olive oil, divided
- 2 tablespoons pine nuts
- 2 teaspoons sea salt dash of black pepper
Cut greens off leeks. Dice bulbs into ¼-inch pieces; coarsely chop greens. Heat 2 tablespoons of olive oil over medium heat and add diced leek bulbs. Cook until tender. Remove from heat and cool.
Place the chopped greens and cooked bulbs in a food processor, pulse to chop, then blend about 1 minute on high. Stop to scrape the sides and process another minute or until finely chopped. Add remaining oil, pine nuts, salt and pepper. Process until smooth. Store in the refrigerator up to 12 days or freeze.