Hazelnut Gremolata
6 ingredients
1 steps
Ingredients
- 1 cup packed fresh flat-leaf parsley leaves
- 1 lemon, zested and juiced
- 2 garlic cloves, minced
- 1/3 cup hazelnuts, toasted
- 1 cup extra-virgin olive oil, more or less
- 2 dashes sea salt, to taste
Directions
-
1Finely chop the parsley and place it in a bowl with the lemon zest and garlic. Mix in the hazelnuts. Add oil slowly, until it reaches your desired consistency. Stir in the juice of 1/2 a lemon and salt, to taste. If you want the garlic finer, grate it on a rasp-style grater. Store in an airtight container in the refrigerator for up to 3 days.
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