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Preheat oven to 450 degrees.
Trim leeks and remove darker green tops--but don’t throw away. Keep tops to use in soups and stocks. Cut white part of leeks in half lengthwise and give them a good wash; then cut into 2-inch pieces. Lay leeks on a sheet pan and drizzle with 1 tablespoon olive oil. Roast in for 20 minutes until veggies are soft and beginning to brown.
Combine parsley, lime juice, garlic and remaining olive oil to make the gremolata. Roughly chop nuts and place in a small pan. Toast nuts in oven until they begin to smell nutty.
Remove leeks from oven; transfer to a serving platter; drizzle with gremolata and sprinkle with chopped toasted nuts; then, serve.