A simple delicious use for Preserved Lemons, this herby, zesty Preserved Lemon Gremolata w/ parsley, olive oil & garlic is tasty over grilled fish, or meat or grilled veggies, or tossed with beans or pasta! Fresh and flavorful!
I’d like you to meet my new favorite green sauce -Preserved Lemon Gremolata! If you’ve been here a while, you’ll know there are lots and lots of sauces on the blog, but this one makes use of those preserved lemons we made a couple of weeks ago! And I know you’ll find a million uses for this.
Use this over grilled fish, grilled chicken, kabobs or grilled veggies, or stir it into lentils, white beans or chickpeas. Toss with pasta and create a tasty pasta salad. Spoon it over avocado toast or over your poached eggs. You get the idea.
Preserved Lemon Gremolata Ingredients:
Chop up one bunch of Italian Parsley.
Finely mince the garlic
Chop the preserved lemons, zest and flesh.
Stir to combine with olive oil.
Add pepper and chili flakes if you like.
And voila! The Preserved Lemon Gremolata is done. So fast, so easy.
Please share how you use Preserved Lemon Gremolata at home and tag your creations #feastingathome so we can all see!
Preserved lemon Gremolata
A delicious use for Preserved Lemons, this herby, zesty Preserved Lemon Gremolata w/ parsley, olive oil & garlic is tasty over grilled fish, or meat or grilled veggies, or tossed with beans or pasta! Fresh and flavorful!
- Prep Time: 10
- Total Time: 10
- Yield: ¾ cup 1x
- Category: condement, sauce, herb sauce
- Method: mixed
- Cuisine: Middle Eastern
- Diet: Vegan
- 1 bunch Italian parsley, chopped finely (about 1 cup packed)
- 1/4 cup chopped preserved lemons, rind and flesh (or make this version of Gremolata, without preserved lemons)
- 1/2 cup olive oil
- 2 fat garlic cloves, finely minced
- chili flakes or aleppo or urfa
This will last 4 days in a sealed container in the fridge.
Keywords: Preserved Lemon uses, preserved lemon dressing, preserved Lemon Gremolata, gremolata recipe, herb sauce, herby green sauce,