Hazelnut Gremolata

By Alison Cayne
June 28, 2018
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Author Notes: Dressing roasted vegetables—be it sweet potatoes or summer squashes (pictured) with an herby hazelnut gremolata creates a truly harmonious dish that never fails to please. (We added Burrata, because...why not.)

Excerpted from *The Haven’s Kitchen Cooking School* by Alison Cayne (Artisan Books). Copyright © 2017. Photographs by Con Poulos.
Alison Cayne

Food52 Review: To read more about gremolata (and two other variations), see the full article.The Editors

Makes: about 1 cup
Prep time: 15 min

  • 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
  1. Finely 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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