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Parsley-Lemon Gremolata

Yield Makes about 1/4 cup
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. Nutritional analysis per teaspoon.