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.
- 1 bunch flat-leaf parsley, finely chopped (1 cup packed, tender stems OK)
- 2 garlic cloves, finely minced
- Zest of one lemon
- 2 teaspoons lemon juice (Meyer Lemon is especially nice)
- 1/2 cup olive oil
- 1/8– 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper, more to taste
- pinch chili flakes – optional
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).
- Serving Size:
- Calories: 49
- Sugar: 0 g
- Sodium: 18.3 mg
- Fat: 5.6 g
- Saturated Fat: 0.8 g
- Carbohydrates: 0.2 g
- Fiber: 0 g
- Protein: 0.1 g
- Cholesterol: 0 mg
Keywords: gremolata, gremolata recipe, gremolata recipes, herb sauce, how to make gremolata, what is gremolata? Gremolata for fish, gremolata for chicken