Hazelnut Gremolata

a rustic topping for your meats

I originally created this recipe as a sauce / garnish for your holiday roast but I got side tracked by malty cookies last week. The gremolata ended up being garnish for some very cheap rockfish that we steamed over some veg and it transformed something so simple into something extremely fancy.

It was delicious.

This is all to say that this gremolata is perfect served with literally any meat or fish. Its fresh, nutty, herby and packed with flavor. It takes mere minutes to come together as it’s all done with a knife and a cutting board. Add more oil if you want it saucier than a classic dry gremolata condiment. Add more acid if you want it to lean chimichurri. Simple and perfect for your weeknight or your new year.

I’m writing this to you on Christmas day, wearing Cleo for a nap while listening to Christmas music with a glass of wine in a dark room. The holiday joy that is emanating from me is unparalleled. I hope you feel it. Happy Holidays to you all, I hope you find space for some merriment for yourselves.

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