Monday, April 25, 2011

Pecan Gremolata

3/4 cup pecans

1/4 cup grated Parmesan cheese (about 1 oz.)

1/4 cup finely chopped fresh parsley

1 tablespoon fresh lemon juice

1 tablespoon finely grated lemon peel

1 small garlic clove, minced

1 tablespoon olive oil


Toast nuts in skillet and roughly chop them. Finely chop the parsley. Mix the nuts, cheese, lemon peel, garlic (if using), salt and pepper. Just before serving, stir in lemon juice and olive oil and toss with freshly roasted asparagus, green beans, Brussels sprouts or other vegetable. Or sprinkle over fried or roasted chicken. The heat from the vegetable or meat will melt the cheese and bring out the garlic, nut and lemon flavors.

Thai variation: Thai basil, red pepper flakes, cilantro, lime zest and juice, peanuts, no cheese
Pesto variation: Basil, pine nuts, Parmesan, lemon peel and juice, garlic.

No comments:

Post a Comment