Gremolata

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Bonus Pics: I saw this terrifying corn puff mascot at a butcher shop in Little Armenia. Also my friend told me that I look like a banker in a Western movie. What a Sunday.

Parlsey > Basil

I think parsley is superior to basil and before you tell me to fuck myself, please allow me to tell you why. First of all, pesto nowadays has made its way onto everything from turkey sandwiches to muffins. Like most things, as soon as it gets overexposed it loses some of its shine. Pesto found mainstream success because it has mainstream flavors. The star of pesto is of course, basil. Basil often steals the show. Basil is a ball hog. Once you add basil to something, that dish becomes basil-centric to me. It's all I taste. Don't get me wrong, I love basil. I'll chew on the stems. There's nothing better than a simple pomodoro sauce or a margherita pizza. But, when it comes to purées and rough chopped condiments - I like parsley. I like chimichurri and gremolata and I use parsley as a heavy garnish to most of my pasta dishes at home. Parsley has softer notes. It's subtle. It's earthy and yet it brightens up a dish. It's also low-key bitter, a quality which I enjoy in my foods. Parsley wants to work with your dish, not dominate it. 

Parsley is also a huge beneficiary to anchovies and lemon. I prefer a puréed gremolata to a basil pesto when it comes to sandwiches and pastas. It's great on fish and also steak. Also - parsley, lemon, garlic, and anchovy are the quintessential ingredients to pantry pasta - what you cook on the cheap when you're emptying your cupboards. These four ingredients together are the cornerstone of my taste. Gremolata is Italian, yes, but it's got some Middle Eastern flavors working for it, too. I'm partial to Middle Eastern and Italian mash-ups.

To Make
3 cloves garlic
3 bunches parsley
1 lemon
1/2 cup olive oil
1 can anchovies
1/4 cup Romano cheese

This is a food processor job, although traditionally a gremolata would be made through a rough chop or the use of a mortar and pestle. Peeled and crushed garlic, parsley, a squeezed lemon, and anchovies (with their oil) go into the food processor. Blend a few times on pulse, then continue to blend continiously while slowing adding the olive oil. Once the olive oil is finished, grate in about a 1/4 - 1/2 cup of Romano cheese and give it another few pulses. Don't blend it to total hell.