Hazelnut gremolata….the kind a thing you just want to shove your whole face into and slurp the gorgeous lot up. I am sure it’s not just me.

Last night, I made a batch of this good stuff up to add / toss through a salad I was making for a family birthday. It takes happy dishes to even happier places.

I love it in winter sprinkled on slow cooked dishes. Try it on osso bucco or slow roasted lamb and on beef bourguignon…….don’t even start me.

Right now, in these warmer months, serve it with roast chicken and or tossed through slaw with added shreds of roasted chicken as well as lots of fresh herbs and citrus, such as I served last night

I love to sprinkle it on my hummus. I top my favourite soups with it. It is a wonder on fish…the list is endless.

Be sure to make more and store it in the fridge in an airtight container.

You can play around with it. Add orange instead of lemon. Add some mint and coriander and throw in an anchovy or two – oh yes you can and oh yes, you should!

Hazelnut gremolata

1 cup toasted hazelnuts
1 cup flat leaf parsley
1 lemon, zest
1 garlic clove, crushed
A little sea salt & freshly cracked black pepper

Now this part, is the very best of all………after you have toasted the hazelnuts, pulse to a rough ‘chop’ using your food processor or similar / desired equipment (you can, of course, do all of this by hand).

Add all other ingredients and pulse. I personally like my gremolata to have more texture to it but pulse to your preference.

Store in the fridge for up to 1 week. Go nuts (predictable right but I had to go there)….this gremolata just keeps on giving.