Tag Archives: parsley

Hazelnut Gremolata – Oregon

Let us introduce you to the best condiment you never heard of ― gremolata. Traditionally, gremolata is a mixture of chopped parsley, lemon zest, garlic and sometimes anchovies.

Hazelnut Gremolata

Usually tossed over poultry, fish or beef, this tasty garnish can also elevate your veggie game. And if you throw in a few hazelnuts, the state nut of Oregon, you raise the roof even higher. We tried it with both green beans and roasted cauliflower and could not have been happier. The gremolata adds texture, brightness and a little crunch. Consider shaving some parmesan on top if you really want to guild the lily.

The John Day Fossil Beds National Monument in central Oregon spans 44 million years and contains a wealth of well-preserved fossils.

Hazelnut Gremolata

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup flat or curly parsley
  • 1 clove garlic
  • 20 toasted hazelnuts
  • Zest from one lemon
  • 2 tablespoons olive oil (flavored olive oil works well here)
  • 1 tablespoon lemon juice
  • Salt to taste
  • Pepper to taste

Instructions

In the bowl of a food processor, add parsley, garlic, hazelnuts and lemon zest. Pulse until just combined, stopping to scrape down the sides of the bowl to incorporate all ingredients. Add olive oil and lemon juice. Pulse until finely minced. Add salt and pepper to taste.

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