• 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
• 1 Lemon
• 1 Garlic clove, peeled and minced
• ⅓ cup any Nut of your choice (optional)
• Sea Salt and Pepper

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.