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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.