This is my variation of a classic Milanese gremolata; a chopped herb condiment originating in Milan, which always includes grated lemon peel. Many recipes include parsley, mint and garlic. 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.
PrintBasil, Lemon & Olive Gremolata
- Total Time: 5 minutes
- Yield: 3-4 cups 1x
- Diet: Vegan
Ingredients
Units Scale
Basil, Lemon & Olive Gremolata
1 cup raw cashews
1/2 cup pepitas
1/3 cup pitted organic green olives
2 bunches basil, trimmed, rinsed, patted dry
1 lemon, zest of
1/3 cup lemon juice
1/4–1/2 cup extra virgin olive oil
Instructions
- 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”!
- Prep Time: 5 minutes