Hazel­nut Gre­mo­lata

Pittsburgh Post-Gazette - - Marketplace -

1 cup packed fresh flatleaf pars­ley leaves Grated zest of 1 lemon 2 gar­lic cloves, minced

cup chopped hazel­nuts toasted Ex­tra-vir­gin olive oil Juice of ½ lemon Fine sea salt Finely chop pars­ley and place it in a bowl with lemon zest and gar­lic. Mix in hazel­nuts and olive oil to reach de­sired con­sis­tency.

Stir in lemon juice and salt to taste.

Store in air­tight con­tainer in the re­frig­er­a­tor for up to 3 days.

Makes 1 cup.

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