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1 Garlic clove, peeled and minced
1 Lemon
1 bunch Leeks, white and pale-green parts only, halved lengthwise with some root attached
1/4 cup roughly chopped Parsley
2 Tbsp Olive Oil
Pepper
Sea Salt
⅓ cup any Nut of your choice (optional)
Preheat oven to 450 degrees.
Trim leeks and remove darker green tops--but don’t throw them away. Keep tops to use in soups and stocks. Cut white part of leeks in half lengthwise and rinse well; cut into 2-inch pieces. Lay leeks on a sheet pan and drizzle with 1 tablespoon olive oil. Roast 20 minutes until soft and beginning to brown.
To make gremolata, combine parsley, garlic, remaining olive oil and juice and zest from 1 lemon. Roughly chop nuts and place in small pan. Toast nuts in oven until they smell nutty.
Remove leeks from oven; transfer to a serving platter; drizzle with gremolata and sprinkle with chopped toasted nuts; then, serve.
