Time: 30 minutes
Flavor Hit: Toasting pine nuts takes a few minutes but greatly intensifies their flavor.
Serve with Sugar Snap and Feta Salad: Place ½ cup thinly vertically sliced red onion in a bowl of ice water for 10 minutes; drain and pat dry. Cook 12 ounces trimmed sugar snap peas in boiling water 2 minutes. Drain and plunge peas in ice water; drain and pat dry. Whisk together 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon white wine vinegar, ½ teaspoon honey, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a medium bowl. Add peas, onion, and ⅓ cup crumbled feta cheese; toss well.
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View Recipe: Grilled Chicken with Mint and Pine Nut Gremolata