Toasted Almond Gremolata with Parsley and Capers

Ingredients

• 1/2 oz (15 g) almonds
• 3/4 oz (20 g) fresh parsley
• 3 (9 g) garlic cloves, peeled and halved
• 1 tsp (5 g) capers
• 1/4 oz (10 g) scallion
• 1 tbsp (6 g) lemon zest
• 2 tbsp (30 ml) extra-virgin olive oil
• 1 tbsp (15 ml) lemon juice

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Method

1. Toast the almonds in a dry pan for 3 minutes, until the cut faces go golden, then chop them to the size of gravel.
2. Chop the fresh parsley, the scallion, the capers and the garlic cloves together on one board until the pile is fine and even - gremolata is knife work, and a machine turns it to sludge.
3. Stir in the lemon zest and the almonds, then loosen the whole lot with the extra-virgin olive oil and the lemon juice. Gremolata is meant to stay dry and crumbly, never pourable.
4. Spoon it over roast fish or beans within the hour and scatter a little more on each plate at the table. This is a sauce that dies in a jar, where the green goes dark and the raw garlic turns loud overnight.