Scallion Gremolata

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 Gaffney
RatingDifficultyBeginner

Chop 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.

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Scallion Gremolata
Yields12 Servings
Prep Time8 minsTotal Time8 mins
 4 scallions, white parts only
 ½ cup Italian flat leaf parsley leaves
 1 2inch strip of lemon zest
 sea salt
 1 tbsp Grated Parmesan cheese(optional)
 3 tbsp extra virgin olive oil
1

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).

Ann's Tips
2

If you want to keep this longer in the fridge, add enough olive oil to just cover the herbs.

Ingredients

 4 scallions, white parts only
 ½ cup Italian flat leaf parsley leaves
 1 2inch strip of lemon zest
 sea salt
 1 tbsp Grated Parmesan cheese(optional)
 3 tbsp extra virgin olive oil

Directions

1

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).

Ann's Tips
2

If you want to keep this longer in the fridge, add enough olive oil to just cover the herbs.

Scallion Gremolata

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