Grilled Leeks with Shishito Romesco Recipe

Name: Grilled Leeks with Shishito Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large leeks, white and light green parts only; 3/4 cup extra-virgin olive oil, plus more for brushing; Kosher salt; Pepper; 1 garlic clove, finely grated; 1/4 teaspoon crushed red pepper; 12 shishito peppers, stemmed; 1 cup lightly packed parsley; 1/2 cup toasted marcona almonds; 2 tablespoons fresh bread crumbs; 1/2 teaspoon grated lemon zest; 1 tablespoon fresh lemon juice

Servings: persons

8 large leeks, white and light green parts only
3/4 cup extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
1 garlic clove, finely grated
1/4 teaspoon crushed red pepper
12 shishito peppers, stemmed
1 cup lightly packed parsley
1/2 cup toasted marcona almonds
2 tablespoons fresh bread crumbs
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice

1
Light a grill.
2
Halve the leeks lengthwise through the light green part; leave the white parts and root attached.
3
Rinse under cold water.
4
Brush with oil and season with salt and pepper.
5
Grill over moderately low heat, turning, until charred outside, 25 minutes.
6
Transfer to a platter and cover with plastic wrap; let steam for 15 minutes.
7
Discard the charred outside and return the leeks to the platter.
8
Toss with the garlic, red pepper and 1/4 cup of the oil and season with salt and pepper; let stand for 30 minutes.
9
Meanwhile, grill the shishitos over high heat, turning, until lightly charred, 2 minutes.
10
Transfer to a food processor and let cool slightly.
11
Add the parsley, almonds, bread crumbs, lemon zest and juice and pulse until minced.
12
With the machine on, add the remaining 1/2 cup of oil.
13
Season with salt and pepper.
14
Serve the leeks with the shishito romesco.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 large leeks, white and light green parts only, 3/4 cup extra-virgin olive oil, plus more for brushing, Kosher salt, Pepper, and more.

Yes, Grilled Leeks with Shishito Romesco falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Leeks with Shishito Romesco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions