It’s great with most things especially lightly seared kingfish, bream or gold band snapper, and not too shabby with a well brought up roast chook. Good as an accompaniment to an antipasto or to trick up brown rice or even lentils. Also good with osso buco. Should keep for about a month if you don’t scoff it all in one go!
This gremolata is the bomb!
Basil, Lemon & Olive Gremolata
1 cup raw cashews
1/2 cup pepitas
1/3 cup pitted organic green olives
2 bunches basil, trimmed, rinsed and patted dry
Zest of 1 organic lemon
1/3 cup lemon juice
1/4-1/2 cup extra fabulous organic olive oil – enough oil to combine
- In a food processor, blitz all ingredients except the olive oil for about 30 seconds
- Slowly add the olive oil while pulsing until you get a good crumble-like texture
- Don’t over process it or you’ll end up with “Hey Pesto”!