Parsley-Lemon Gremolata

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.

This recipe goes with Artichoke Bisque with Parsley-Lemon Gremolata

Yield: Makes about 1/4 cup
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 94%
  • Protein: 0.2g
  • Fat: 5.1g
  • Saturated fat: 0.7g
  • Carbohydrate: 0.7g
  • Fiber: 0.4g
  • Sodium: 3mg
  • Cholesterol: 0.0mg

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

  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.
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