Gremolata, a zesty Italian herb sauce that brightens and enlivens fish, chicken, pasta, soups and stews. This version is made into a sauce and keeps for 7-10 days in the fridge.
BY HAND: Place chopped parsley, garlic, zest, lemon juice, olive oil, salt and pepper in a small bowl. Give a stir. Taste. Add more lemon juice if you like. (You want this salty and lemony.) If you want a looser consistency add a little more oil. Add a pinch of chili flakes for heat.
FOOD PROCESSOR: Place unchopped parsley, garlic and zest in a food processor and pulse until chopped. Add oil, salt & pepper and lemon juice. Pulse again, until uniformly combined but not too smooth. Taste and adjust salt and lemon juice. Add chili flakes for a touch of heat if you like. Add more oil for a looser consistency.
- Store in a sealed jar in the fridge for up to 1 week.
- TIP: make sure olive oil is not bitter or rancid (taste before using).
Keywords: gremolata, gremolata recipe, gremolata recipes, herb sauce, how to make gremolata, what is gremolata? Gremolata for fish, gremolata for chicken