Serves: 4
Total Calories: 10


1 tablespoon finely chopped pine nuts or hazelnuts, toasted (see NOTES)
1 1/2 tablespoons fine dried bread crumbs or Progresso Plain or seasoned bread crumbs
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1/8 teaspoon salt
small pinch freshly ground pepper


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.

Nutritional Facts:

Serves: 4
Total Calories: 10
Calories from Fat: 1

This Gremolata recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.

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