Gremolata

This traditional Italian condiment often calls for pine nuts, but I find that toasted almonds bring extra richness and crunch (and are that bit more economical than pine nuts), so I often use them instead. But frankly, any nuts will work well. This is a great way to add instant interest to very simple meals. I spoon it over cooked vegetables, grilled meat or a plain salad. It keeps in the fridge for up to 5 days.