Missing Pesto? Try this - Gremolata

Okay - so I've been really missing my pesto sauce.  And I don't do dairy anymore.  So I found this!  So, so good.  I did add a T of olive oil, though.  Felt like it needed that....

https://cookieandkate.com/gremolata-recipe/ 

Make classic Italian gremolata with this super simple recipe! Chopped parsley, lemon zest and garlic combine to make the perfect fresh garnish. Recipe yields about ¾ cup gremolata.

INGREDIENTS

• 1 medium bunch of fresh flat-leaf parsley (about ¾ cup chopped)
• Zest from 1 medium lemon (about 1 teaspoon)
• 1 medium clove garlic, pressed or minced

• INSTRUCTIONS

  1. To prepare the parsley, wash and pat it dry with a clean tea towel (wet parsley will make your gremolata clumpy).
  2. Using a sharp chef’s knife, slice off the thick parsley stems and discard them. Finely chop the parsley (thin stems are fine to include). Transfer the chopped parsley to a small serving bowl.
  3. Add the lemon zest and garlic clove. Stir to combine. Gremolata is best served fresh. It will keep well in the refrigerator, covered, for up to 4 days.

  NOTES

  CHANGE IT UP: So many options! Substitute another variety of citrus, such as orange or lime. Try turning it into a sauce by mixing in olive oil and salt, to taste. Add toasted pine nuts or grated Parmesan, if desired. While unconventional, I bet a cilantro and lime combination would be very good with Mexican meals.