An Italian condiment, often used on osso bucco, this is a great way to use an abundance of parsley. It is a zesty way to jazz up BBQ meats, fish or salads, or add it to casseroles and soups. If you don't have preserved lemon, there are recipes that use lemon zest, but I like the saltiness of preserved lemon and usually have some on hand.
This makes a lot, you can always halve the amount, or it will store OK in the fridge for a couple of days. Don't worry if you don't have the exact amounts, just adjust it to suit your tastes and quantities.
- about 3 cups of flat leaf parsley, rinsed (you can use a combination of curly & flat-leaf parsley, or try adding other herbs like coriander or oregano)
- 1/4 of a preserved lemon, pulp removed & rind rinsed (about 2 tbsp when chopped)
- 2 to 3 cloves of garlic, peeled
- 1 cup of nuts, like pecans, macadamia, walnuts
- 1/2 cup of extra virgin olive oil (you can use other oils, like macadamia, but this one has the flavour)
- juice of one lemon, about 1/4 cup
- freshly ground salt & pepper, to taste
- Finely chop the parsley, preserved lemon, garlic (or crush it) and nuts (or use a food processor, if you like). Put in a medium mixing bowl.
- Add the lemon juice and oil, mix together.
- Season with salt and pepper to taste.