A twist on classic gremolata, this recipe features sun-dried tomatoes and basil instead of lemon zest. Sample this garnish over steamed vegetables or toss a spoonful with steaming pasta and finish with grated Parmesan.
- 6 oil-marinated sun-dried tomatoes chopped
- 2 cups loosely packed fresh flat-leaf parsley finely chopped
- 1 cup loosely packed fresh basil finely chopped
- 1 clove garlic very finely chopped
- Salt and pepper to taste
Combine all ingredients in a medium bowl. Taste and adjust seasoning.
Per serving: 2 teaspoons, 10 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 25mg sodium, 2g carbohydrates (0g dietary fiber, 0g sugar), 0g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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