Gremolata
1 small bunch Italian parsley, leaves minced, stems discarded (or composted)
3 cloves garlic, crushed
zest of 2 lemons
juice of 1 lemon
2 Tablespoons olive oil
1/2 teaspoon sea salt
1/4 cup toasted pine nuts, coarsely chopped
Combine all of the ingredients in a bowl and mix thoroughly. Let sit at room temperature for at least 15 minutes before using to allow the flavors to develop.
To store, cover tightly and refrigerate. Gremolata will keep for about a week. You can also freeze it in small portions for later use.
Feel free to experiment with this recipe. You might like finely chopped toasted hazelnuts instead of the pine nuts and mint instead of parsley, or a toasted pecan/orange zest combo, or lime zest/cilantro combo, depending on what you choose to serve it with.
SO HOW'D IT GO?
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