Page 8 - ClubLife Weekly 100722

CHEF'S CORNER

P I N E N U T G R E M O L A T A

Ingredients

*yields 1 cup

Zest of 6 lemons, grated or finely
chopped
1 small clove garlic, grated or minced

1/4 cup chopped fresh flat-leaf parsley
1 small shallot minced
1/3 cup toasted pine nuts
Cracked pepper and salt to taste

Directions

Notes

1. Combine and reserve

Executive Chef

Harold Ramos