Look for local Vermont walnuts, which taste less bitter than the traditional English variety.
By / Photography By Brent Harrewyn | May 01, 2014


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.

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  • 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
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