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Hazelnuts work great as a garnish because they go with just about everything. We start by roasting and chopping them, then sieve out the powdered fines and larger chunks so we are left with uniform, rice-grain-sized bits with perfect crunch. We then season them with anything from garlic and pepper, to lemon and oil, to maple syrup and fresh nasturtium leaves. Use your imagination to create variant recipes with a toasty hazelnut base. Our Hazelnut Nasturtium Crumble goes wonderfully with vegetable dishes, roasted fish and meat, and even pizza, ice cream, and burritos.