Toasted Almond Gremolata

Gremolata  or gremolada is a chopped herb condiment classically made of lemon zest, garlic and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ossobuco alla milanese.

 

Basically, it’s a special form of vegan pesto or a take on chimichurri – but better.
The extra crunch and savory addition of the bread crumbs pushes the zesty condiment all into its own category of goodness.

 

As it becomes one of those things we begin to crave, one we’ve indulged in once or twice, an afternoon dedicated to whipping up our own batch becomes extremely valuable.

Although traditionally served alongside meal dishes, we are always bucking tradition and pushing the limits in the kitchen. Valerie introduced me to gremolata a top soup – good, creamy, nourishing soup.

And now there’s no going back.

Toasted Almond Gremolata 

1 cup stale bread
½ cup slivered almonds
2 Tbs. each dried rosemary, dried lemon thyme, and dried parsley
zest of 1 fresh lemon

Pulse stale bread and herbs in a food processor. If you don't have a food processor, chop the herbs with a knife. Place bread in a Ziploc bag and beat it with a rolling pin until you have a nice crumb.

 

Combine with cooled almonds.

 

Add lemon zest and serve anywhere you might use breadcrumbs – this is SO much better!