Scallion Gremolata features the sharp fresh taste of scallions instead of the usual garlic. It's delicious, quick, and easy to make. You don't even need a food processor, just quickly chop it all together on a cutting board. I love it stirred into soups to brighten the flavor, like my Creamy Broccoli Soup, and also as a condiment for simple grilled fish, or steamed veggies like carrots or green beans. This makes about 1/4 cup, and keeps well in the fridge for 3-4 days, or 3 months in the freezer.
AuthorAnn Ogden GaffneyChop together the scallions, parsley, and lemon zest. When roughly chopped, sprinkle with sea salt and keep chopping until the herbs are medium-fine. Add the olive oil.
Chop together the scallions, parsley, and lemon zest. When roughly chopped together sprinkle with sea salt and keep chopping until the herbs are medium-fine. Scrape into a small bowl. Mix in the Parmesan if using, then add the olive oil to taste (See Ann's Tips).
If you want to keep this longer in the fridge, add enough olive oil to just cover the herbs.
Ingredients
Directions
Chop together the scallions, parsley, and lemon zest. When roughly chopped together sprinkle with sea salt and keep chopping until the herbs are medium-fine. Scrape into a small bowl. Mix in the Parmesan if using, then add the olive oil to taste (See Ann's Tips).
If you want to keep this longer in the fridge, add enough olive oil to just cover the herbs.
