Total Calories: 10
1. Mix all the ingredients together in a small bowl. Refrigerate in an airtight container. Use within 3 days.
NOTES: To toast nuts, preheat the oven to 350°F. Spread the nuts on a sided baking sheet and toast, stirring once or twice, until fragrant and lightly browned, about 5 minutes for pine nuts, 8 to 10 minutes for hazelnuts.
To skin toasted hazelnuts, wrap the nuts in a clean dishtowel ands rub them together until the skins are loosened. Transfer to a colander and shake off the loose skins.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Gremolata recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.
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