Walnut Gremolata

  • Yield 1/2 cups


1/2 cup California walnuts
1/2 cup parsley sprigs, lightly packed
1 medium lemon, zested
1/8 teaspoon minced or pressed garlic
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper



Preheat oven to 350°F.  Finely chop walnuts to the size of rice grains, to make about 1/3 cup.  Place on a dry baking sheet.  Bake 5-7 minutes until lightly toasted, stirring once or twice.  Cool.  Rinse parsley and pat dry between sheets of paper towel.  Finely chop to measure 1/4 cup.  Place in a small bowl.  Remove yellow part of lemon zest with a zester or fine grater.  Add to parsley.  Stir in cooled walnuts, garlic, salt and pepper. 



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