Pistachio-Tarragon & Lavender Gremolata

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Easy to prepare ~ adds a blast of flavor with citrusy notes. Perfect for fish, vegetables, chicken and grains. 

Quickly stir up Gremolata topping: Lemon Zest & Juice, Olive Oil, Pistachios, Tarragon, Lavender and Garlic
Cedar Planked Salmon with 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.)
  5. This recipe may not be reproduced without the consent of its author, Karen Sheer.

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