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PARSLEY & LEMON
Level 1
Lemony Gremolata
Yields approximately ½ cup
- a Nancy Gershman creation -
In about 3 minutes you can turn that sad bunch of parsley and those plastic-wrapped lemon wedges into an orgasmic topping for literally anything - from sautéed chicken breast to pasta primavera to scramble eggs. Just remember, gremolata lives for one day only so catch that window of opportunity!
Peel of 2-4 lemon wedges
1 garlic clove, peeled and cored
2 Tbsp. limp parsley, finely chopped
Place all ingredients in a bowl of a food processor or small chopper. Pulse until ground to the consistency of coarse cornmeal. Cover with plastic and refrigerate for an hour so flavors really mingle.
Preparation tip: Try to use a light touch with the peeler to avoid picking up any of the white pith from the underside of the lemon peel, otherwise it will make the gremolata bitter-tasting.
