I actually had a blast creating this recipe. Even though it's a topping and not a full blown main course, I was highly invested in the creation process. This recipe — with fresh Italian parsley, lemon, garlic and hazelnuts — highlights one of my favourite things about cooking: getting to play with fresh ingredients. The bright smell of lemon zest, the grassy and fresh quality of Italian parsley, the nutty depth of hazelnuts, and of course that little extra zing from garlic. My hands and kitchen smelled like all these things at the end of the day and I loved it.

But enough about my ingredients obsession, let’s talk about gremolata and what it is. At its core, gremolata is a simple Italian condiment built from finely chopped herbs, citrus zest, and garlic, traditionally scattered over rich dishes to bring freshness and contrast. It’s less of a sauce and more of a finishing touch just before serving. Like topping a dish with parsley — only way better. In this version, the addition of toasted hazelnuts gives that classic trio a little extra personality, layering in crunch and warmth.

Gremolata is often used over braised meets or fish, but it's fantastic with an array of vegetarian cooking as well. It works wonderfully scattered over roasted vegetables, creamy beans, soft polenta, rice/pasta, soups/stews where its bright, herbaceous crunch brings contrast and life to the plate.

Like topping a dish with parsley — only way better. 🌿🍋

A bowl of hazelnut gremolata surrounded by Italian parsley leaves, lemon, garlic and a bowl of hazelnuts
A fresh topping to bring contrast to any rich dish

Ingredient Notes

Italian parsley, two lemons, hazelnuts, garlic, olive oil, salt
Italian parsley, lemons, hazelnuts, garlic clove, olive oil & salt

  • Italian parsley: Also called flat-leaf parsley - don’t swap in curly parsley here, it just won’t have the same flavour or texture.

  • Lemons: Fresh is best! You only need the zest here for that bright, sunny lift.

  • Hazelnuts: Toasting brings out their warmth and crunch. Rubbing off the skins is optional but makes the texture smoother.

  • Garlic: A small clove is plenty - grate it finely so it blends nicely.

  • Olive oil & salt: Add to taste; the oil helps everything stick together, and a pinch of flaky salt finishes it off perfectly.

Step By Step Instructions for Hazelnut Gremolata

1. Finely Chop Italian Parsley

Italian parsley on cutting board (stems removed)
Gather Italian parsley.
Italian parsley on cutting board, half of it very finely chopped
Finely chop the parsley then add it to a large bowl.

2. Zest Lemons

Two washed lemons in a white bowl
Since we are using the peels, wash the lemons well.
Bowl with finely chopped Italian Parsley and lemon zest, zested lemons on the side
Zest both lemons, they should give just under 2 loosely packed tablespoons.

3. Toast the Hazelnuts

You have two options for toasting the hazelnuts: the oven for an even, hands-off toast, or a skillet for a quicker approach. If you’re already using the oven or have a toaster oven going, that’s the easiest route. Otherwise, the skillet method works perfectly well.

If using the oven method:

  1. Preheat oven to 175°C (350°F).

  2. Spread hazelnuts in a single layer on a small baking sheet.

  3. Toast 8 to 12 minutes, shaking once halfway.

  4. They’re ready when:

    • The skins look crackly

    • They smell deeply nutty

    • The centres are lightly golden when you split one

If using the skillet method, follow the instructions below.

Small skillet with hazelnuts mid-toasting
Place whole hazelnuts in a dry skillet over medium heat and stir or shake constantly for 4–7 minutes. Remove them as soon as they smell warm and nutty.
Small bowl of toasted hazelnuts with skins mostly removed
Rub off most of the skins.

4. Prepare Hazelnuts and Garlic

Hand using large knife on its side to crush toasted hazelnuts before chopping on cutting board
To chop the toasted hazelnuts, use the flat side of a chef’s knife and rock it back and forth to roughly chop to small pieces. Add the hazelnuts to the bowl with the parsley and lemon zest.
Grated garlic added to Italian parsley, lemon zest and crushed hazelnuts to make hazelnut gremolata
Use a microplane or a grater to grate the garlic and add to the bowl.

5. Add Olive Oil, Salt & Mix Everything Together

Oil and salt added to large bowl with Italian parsley, lemon zest, hazelnuts and garlic
To the bowl, add in the olive oil and flaky salt.
Hazelnut gremolata combined in bowl using vintage spoon
Combine everything together. Taste and adjust salt if needed.

Hazelnut Gremolata Variations

Make It A Pesto

To turn this hazelnut gremolata into a pesto, you’re essentially moving from a fresh, finely chopped garnish to a smooth, emulsified sauce. With a few small adjustments, the flavours stay familiar while the texture becomes rich and spoonable.

Close up of hazelnut gremolata as a pesto, chopped parsley, lemon, garlic and hazelnut with a lot of olive oil
Drizzle in extra olive oil to make this hazelnut gremolata into a pesto, start with 3 Tbsp. Add in extra lemon juice and salt as desired.

Ways To Use Hazelnut Gremolata

This hazelnut gremolata is designed to be a finishing touch, adding brightness, crunch, and aromatic lift wherever a dish needs contrast.

  • Roasted vegetables: scatter generously over roasted carrots, squash, cabbage, cauliflower, or potatoes to bring freshness and texture to caramelized edges.

  • Grains and legumes: a spoonful over risotto, farro, lentils, or white beans instantly balances richness with citrusy herb notes.

  • Polenta or mashed vegetables: the nutty crunch and lemony parsley cut beautifully through soft, creamy bases like polenta, mashed potatoes, or puréed root vegetables.

  • On top of pasta: toss through buttered noodles, olive oil pasta, or creamy sauces for a fresh contrast without needing a full sauce.

  • Layered into sandwiches and toasts: sprinkle over ricotta toast, grilled vegetable sandwiches, or avocado toast for colour, crunch, and flavour complexity.

  • Over soups and stews: use as a garnish for blended vegetable soups or hearty bean stews to add freshness right before serving.

  • Scattered over salads: instead of croutons or seeds, use gremolata for texture and citrus lift in grain salads or roasted vegetable salads.