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Chilli crisp, but for herbs?

Presumably either a terrible idea or already a thing, not sure which.

I’m thinking crispy-fried-aromatics-in-oil, Mediterranean edition. Garlic, eschalots (aka scallions), thyme/rosemary/etc, vast quantity of parsley, peppercorns, lemon zest, fine-diced rye sourdough.

Jar of that in the fridge, use it like chilli crisp but for white-people food.

Is this a thing? Should it be a thing?

Rondelson , (edited )

Check out Gremolata and/or Pangrattato. It’s a Mediterranean herb and bread crumb crumble with lemon zest. Sounds like what you’re looking for. You can always mold the recipe to your own taste with different herbs.

Brokkr ,

Try it! Might be good, but doesn’t ring any bells. May take some experimenting.

As long as it has all been cooked, it should keep for a while. Might lose potency since herbs tend to be pretty volatile.

bitwaba ,

Sounds like Pesto without as much smashing or grinding, and more olive oil.

I_Fart_Glitter ,

A Malaysian restaurant I used to go to always served crispy deep fried parsley as a garnish. It was very good, but I don’t think it would keep well.

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