Wednesday, April 5, 2017

Toasted Almond Gremolata

I have NO clue what happened to this post. I clicked on it, and a future post was here. I have somehow mixed the two. So here is my attempt to fix it and give you my easy Toasted Almond Gremolata recipe.

Toast almonds in a medium hot skillet 4-5 minutes, until toasty and golden.

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. I use this on soups, salads, mac and cheese, and anywhere else I might use bread crumbs.

  • stale bread, I had about 4 inches on stale french bread
  •  2 T each herb, I used rosemary, parsley, and thyme. This summer I will also add tarragon, lemon thyme, oregano, and any other herb I have growing
  • 1/4 C slivered (or sliced) almonds
  • zest of a lemon

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