Grilled Leeks

  • 3 large leeks
  • Juice from one lemon
  • Salt and pepper to taste
  • 1 small clove garlic
  • About ¼ cup olive oil
  • Big handful of fresh basil

Dice up a handful of basil and mash (preferably using mortal & pestle, but if you don’t have one the back of a spoon in a bowl works) together with one clove garlic, olive oil and ¼ cup vinegar or lemon juice. Set aside. Vertically slice leeks open. Soak in water and aggravate to get the dirt out. Dry by pressing between two towels. Slater with basil garlic mixture, sprinkle with salt and pepper and grill open side down. You’ll have to keep moving them around the grill to get all sides. When almost done, open up segments and spread across the grill so insides can get browned a bit. Serve rolled up in little nests. Sprinkle with some extra basil before serving.

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