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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.