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
More From Sunset
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
- 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.
Parsley-Lemon Gremolata Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy
- CUISINE: Italian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium, Low Saturated Fat
- COOKING METHOD: Food Processor
- PUBLICATION: Sunset
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