Parsley-Lemon Gremolata

recipe

Notes: Use this sprightly combination of lemon and parsley to season the artichoke bisque, or mix with about 2 pounds hot cooked green beans, peas, broccoli, or asparagus for a special holiday vegetable. If making mixture up to 1 day ahead, cover and chill.

Yield:

Makes about 1/4 cup

Recipe from

Sunset

Nutritional Information

Calories 48
Caloriesfromfat 94 %
Protein 0.2 g
Fat 5.1 g
Satfat 0.7 g
Carbohydrate 0.7 g
Fiber 0.4 g
Sodium 3 mg
Cholesterol 0.0 mg

Ingredients

1 cup coarsely chopped Italian or regular parsley
3 tablespoons olive oil
2 teaspoons grated lemon peel
1 peeled clove garlic
1/4 teaspoon pepper
Salt

Preparation

In a food processor, whirl parsley, olive oil, lemon peel, garlic, and pepper until finely chopped. (Or with a knife, mince parsley and garlic and put in a bowl; mix with oil, lemon peel, and pepper.) Add salt to taste.

Nutritional analysis per teaspoon.

Note:

November 2001
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