Ingredients
- 1 large leek, washed well and chopped into rounds
- 5 tablespoons olive oil
- Sea salt and black pepper, to taste
- White wine or lemon juice
- 1/2 cup walnut halves and pieces
Instructions
Gently heat 2 tablespoons of the olive oil in a skillet and add leek. Reduce heat to medium low. Add salt, black pepper; cover and simmer for 5 minutes. If you have leftover white wine, add a couple splashes. If not, just add a splash of lemon juice. Simmer for 5 more minutes, stirring occasionally. Turn off the heat.
As the leeks are cooking, place the walnuts in another skillet. Toast on medium heat, tossing often with a spatula, for about 3 minutes or until walnuts are lightly browned.
Once leeks and walnuts are cooked, place them in a food processor and add 3 tablespoons olive oil. Blend at highest speed for 2 minutes. Taste for salt.
Try it with biscuits, on sourdough bread, and as a dip for carrot and celery sticks. This pâté makes a lovely appetizer when served with nut and seed crackers. Keeps refrigerated for 5 days.
Healing properties:
Leeks—strengthen lungs; anti-microbial; anti-bacterial; offer rich source of fructo-oligosaccharides, which stimulate growth of healthy bifidobacteria and suppress the growth of harmful bacteria in the colon.
Walnuts—rich in omega-3 essential fatty acids; gently laxative; contain ellagic acid, which supports the immune system.