2 Make gremolata
Add the hazelnuts to a food processor. Peel and mince the garlic. Chop the parsley. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Add the garlic, parsley, 0.5/0.75/1 tsp of grated lemon zest and 1/1.5/2 Tbsp of lemon juice, the olive oil and the salt. Blitz until you are left with a coarse paste. Set aside.