Glazed Leeks With Pine Nut Salsa Verde

Tender leeks glazed in a sweet and tangy honey-chile sauce, topped with a vibrant salsa verde made with toasted pine nuts, parsley, and capers. This elegant side dish combines delicate leeks with bold Mediterranean flavors.

6 servings

44 min

Published October 4, 2025

Ingredients

•6 whole leeks
•1 to taste kosher salt
•1 whole red chile
•¼ cup honey
•⅞ cup sherry vinegar
•¼ cup pine nuts
•½ cup parsley
•⅓ cup extra-virgin olive oil
•2 tablespoon capers
•1 to taste black pepper

Cooking Instructions

1.
Trim root ends of leeks (leave as intact as possible so they don't break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should slide through the thickest part with no resistance), 15-20 minutes. Transfer to paper towels to drain and let cool.
20 min
2.
Meanwhile, bring chile, honey, 3/4 cup vinegar, and a pinch of salt to a boil in a small saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 5 minutes.
5 min
3.
Halve leeks lengthwise and transfer to a serving dish with high sides (you want the glaze to cover leeks enough to coat). Pour warm vinegar mixture over leeks and set aside.
5 min
4.
Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5-7 minutes. Let cool.
7 min
5.
Toss pine nuts, parsley, oil, capers, and remaining 2 Tbsp. vinegar in a small bowl; season with salt and pepper.
5 min
6.
To serve, give leeks another toss in the glaze; spoon pine nut salsa verde over.
2 min

Cooking Instructions

Trim root ends of leeks (leave as intact as possible so they don't break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should slide through the thickest part with no resistance), 15-20 minutes. Transfer to paper towels to drain and let cool.

20 min

Meanwhile, bring chile, honey, 3/4 cup vinegar, and a pinch of salt to a boil in a small saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 5 minutes.

5 min

Halve leeks lengthwise and transfer to a serving dish with high sides (you want the glaze to cover leeks enough to coat). Pour warm vinegar mixture over leeks and set aside.

5 min

Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5-7 minutes. Let cool.

7 min

Toss pine nuts, parsley, oil, capers, and remaining 2 Tbsp. vinegar in a small bowl; season with salt and pepper.

5 min

To serve, give leeks another toss in the glaze; spoon pine nut salsa verde over.

2 min