Recipe - Gremolata
Herbs are often in short supply in the garden at this time of year; however there always seems to be plenty of parsley around! We think that gremolata is a fantastic way to make use of this herb. This super easy and extremely versatile recipe will use up all of that extra parsley you have hanging around, as well as give you a lovely garlic-y hit - always a necessity over winter!
2 cups (500mls) parsley
4 tbsp (60mls) finely grated lemon rind
2 tbsp (30mls) garlic
Chop the parsley and garlic until very fine, if you have a Vitamix this will do the job for you, then mix together with the finely grated lemon rind. This spread can be used in all sorts of ways too; freeze in an ice cube tray and then use to season stews and soups, mix with cream cheese for a delicious cracker spread, use as a garnish or mix with breadcrumbs for stuffing or coating. A personal favourite of ours is mashing with butter, smearing on bread and then toasting in the oven for quick and delicious garlic bread. In a sealed container, kept in the fridge, this spread should last a while so you can have the chance to try it all sorts of ways! In fact here is a great variation using walnuts.