Leek Oil

Step 1

Bring 4 cups of water with 1 teaspoon salt to a boil in a medium pot.

Step 2

Once boiling add the leek tops and simmer for 90 seconds, or vibrant green and tender.

Step 3

Strain and run under cold water for 30 seconds. Blot the leeks dry with paper towels.

Step 4

Place leeks and salt in a blender with 1 cup oil. Blend until fairly smooth (but not overly smooth- see photo), scraping down the sides and blending again.

Step 5

At this point, you can strain, but or for extra flavor let this sit for several hours (on the counter, covered) or overnight (refrigerated) for the most robust flavor.

Step 6

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.

Step 7

This can also be frozen.