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Lemon and parsley pangrattato

Name: Lemon and parsley pangrattato
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 1 loaf woodfired bread, crusts removed, processed to crumbs (to give 3 cups); Finely grated zest of 1 lemon; 2 garlic cloves, crushed; 1/4 cup (60ml) olive oil; 1 loosely packed cup flat-leaf parsley leaves; 1 tablespoon lemon thyme or thyme leaves; 1/3 cup (50g) pine nuts, toasted

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10m

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Instead of a heavy stuffing, serve these crisp Italian breadcrumbs with your chicken or turkey.

1 loaf woodfired bread, crusts removed, processed to crumbs (to give 3 cups)
Finely grated zest of 1 lemon
2 garlic cloves, crushed
1/4 cup (60ml) olive oil
1 loosely packed cup flat-leaf parsley leaves
1 tablespoon lemon thyme or thyme leaves
1/3 cup (50g) pine nuts, toasted

Method

1.

Preheat oven to 180°C. Toss breadcrumbs with lemon zest, garlic and oil. Spread over a baking tray and bake for 5 minutes or until golden. Cool slightly.
2.

Place herbs and pine nuts in a food processor and pulse until roughly chopped. Add breadcrumbs and pulse to combine. Store in an airtight container for 1-2 days (re-crisp in warm oven if needed).