Pistachio-Tarragon & Lavender Gremolata

Ingredients

• 1 teaspoon fresh garlic, peeled and grated fine or minced
• ½ teaspoon lemon rind, grated
• 2 teaspoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• ¼ cup pistachios, shelled and chopped
• 3 tablespoons fresh tarragon, cleaned, dried and chopped
• ¼ teaspoon fresh lavender buds, or 1/8 t. dried lavender
• 2 pinches sea salt & freshly cracked pepper

Instructions

1. Add all ingredients to a bowl to fit. Whisk well to incorporate flavors. Let sit for 20 minutes at room temperature and serve. Taste for salt. Refrigerate any extra in a airtight, glass container in the refrigerator for up to 3 days.
2. Lavender has a strong but lovely perfumy flavor and can overwhelm, use the above amount, add more if you like.
3. Gremolata can enhance vegetables, chicken, fish and grains.
4. Serve with: Cedar Planked Salmon with Pistachio-Tarragon & Lavender Gremolata (see recipe.)

This recipe may not be reproduced without the consent of its author, Karen Sheer.