Recipe BookKitchen FoundationsCondiments

Hazelnut Gremolata

Name: Hazelnut Gremolata
Yield: Made from 40 g of hazelnuts
Ingredients: 40 g Roasted hazelnuts, finely chopped; of 1 lemon Lemon zest; 1 each Garlic, small clove, very finely minced or microplaned; 10 g Flat-leaf parsley, finely chopped; 2 tbsp Olive oil; a pinch Salt

Roasted hazelnuts, lemon zest, garlic and parsley, kept loose.

Bright and crunchy, made to cut through richness rather than sit quietly beside it.

Made from 40 g of hazelnuts

Cook this

Do not overmix it into a paste. The texture is the point.
Chef Paul Dukai

Ingredients

Roasted hazelnuts, finely chopped40 g
Lemon zestof 1 lemon
Garlic, small clove, very finely minced or microplaned1 each
Flat-leaf parsley, finely chopped10 g
Olive oil2 tbsp
Salta pinch

Method

Mix the chopped hazelnuts, lemon zest, garlic and parsley.
Add the olive oil and a pinch of salt.
Keep it fresh and vibrant, and do not overmix.

Keeping

DUKAI storage guidance

Made fresh and used the same day. Refrigerated at 5°C or below it holds for a few hours; after that the parsley dulls and the zest loses its lift.

Allergens and diet

Nuts, hazelnuts.

Used in

Seared Scallops with Cauliflower Purée & Hazelnut Gremolata

Also in the Recipe Book

Cauliflower Purée

Last refined · September 2026