Serves 4 people
Leaves from 1 bunch of flat-leaf parsley
½ cup pine nuts, toasted
Zest of 1 lemon
¼ cup freshly grated horseradish
Kosher salt and freshly ground black pepper
In a small bowl, combine the parsley leaves, pine nuts, lemon zest, and horseradish and mix well by hand. Sprinkle with a little salt and pepper and set aside. Feel free to use a drizzle of olive oil, if you prefer.
Don’t throw out your leftover gremolata! Click here to read about five other ways to use your gremolata