Green Bean Gremolata

Circle B Kitchen

This is such a fun, great way to serve up summer’s fresh green beans. The beans retain a little pop from a quick blanching and take on tons of flavor from a traditional gremolata topping of parmesan, parsley, lemon zest and garlic.

Serves 2


1/2 pound green beans

1 tablespoon minced garlic

1 tablespoon extra virgin olive oil

Finely grated zest of 2 lemons (yellow part only)

1/2 bunch Italian parsley, leaves only, chopped (about ¼ cup)

2 tablespoons freshly grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper


Blanch the green beans in boiled salted water for 1 minute; drain and plunge into ice water. Drain well. Transfer to a heated serving bowl.

Saute the garlic in the olive oil just until the garlic turns white. Do not let it brown. Pour over the beans and toss to combine. Add the lemon zest, parsley, cheese, salt and pepper and toss again. Serve warm or at room temperature. (They’re also great cold from the fridge!)