I had fresh leeks in the garden in January and this green sauce is excellent served over other heirloom vegetables. I used dried parsley and basil and I skipped the mint or rosemary. The sunflower seeds give the sauce a little more body. Here are the ingrediants:
1 medium leek, including green top, coarsely chopped
2 cloves garlic, mashed
1/4 cup olive oil
1 1/2 cups stock or water
1/4 head romaine lettuce, coarsely chopped
2 stalks celery, chopped
1 bunch parsley, coarsely chopped
3 TB fresh basil, chopped
1 tsp fresh mint or rosemary
salt and pepper
2 TB lemon juice
1/3 cup raw sunflower seeds (optional)
Pour oil in fry pan. Heat and saute leek and garlic. Then add the stock, the romaine, celery, herbs, salt and pepper. Simmer, covered for 10 minutes. Add the sunflower seeds and puree in blender. Add the lemon juice and serve cold or hot over vegetables or pasta. If you wish to freeze this sauce, pour a bit of lemon juice over the top to keep it from darkening.
Leeks are a great winter vegetable and this sauce adds wonderful flavor and variety to frozen peas, broccoli, greens, etc that you harvest and freeze from your heirloom garden.