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.
If you don’t have preserved lemons, this Gremolata Recipe uses regular lemons. 🙂
Preserved Lemon Gremolata Ingredients:
- Flat-leaf parsley
- garlic cloves
- preserved lemons
- olive oil
- pepper and chili flakes
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!
xoxo
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Preserved lemon Gremolata
- Prep Time: 10
- Total Time: 10
- Yield: ¾ cup 1x
- Category: condement, sauce, herb sauce
- Method: mixed
- Cuisine: Middle Eastern
- Diet: Vegan
Description
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!
Ingredients
- 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
- pepper
- chili flakes or aleppo or urfa
Instructions
- Place chopped parsley, preserved lemon, garlic, and olive oil in a bowl. Give a stir.
- Taste and add pepper and chili flakes if desired.
- For a more pronounced flavor, add more preserved lemon to taste.
- For a “looser” sauce, add more olive oil.
Notes
This will last 4 days in a sealed container in the fridge.
No preserved lemons? Make this version of Gremolata, with regular lemons.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 85
- Sugar: 0.2 g
- Sodium: 293.9 mg
- Fat: 9.4 g
- Saturated Fat: 1.3 g
- Carbohydrates: 1.3 g
- Fiber: 0.7 g
- Protein: 0.3 g
- Cholesterol: 0 mg
Served with grilled chicken and veggies. Absolutely delicious! The whole family loved it. I made it exactly as written.
Thanks so much Stacey!
Proportions were perfect. I almost always substitute preserved lemon, easily made, for raw lemon. We put this over grilled pork loin and grilled salmon.
Great to hear Beth. I use it a lot too, it adds so much wonderful complexity!
2 guests monopolized the mason jar of this that I put on the table. The other 2 guests complained for days afterwards that they didn’t get enough of it. It’s genius!
Thanks Carole!
Tasty! Used as a dressing for grilled fish.
Wonderful, used it to top grilled salmon and veggies.
This was so good! I had an abundance of cilantro and garlic scapes from the garden so I subbed those. Ok, not exactly the recipe but adding the preserved lemon is genius! It’s a perfect pair with the Moroccan Chicken. The Moroccan Chicken is a family favorite by the way!
Thanks so much and so happy you liked it! 👏
Made this to go with our Mediterranean Chicken roast Lunch everyone loved it. I had preserved lemons which needed using but no parsley however basil plant is in full bloom so substituted that for parsley. Every one loved it and youngsters took the recipe to make at home. Thanks for sharing
Thanks so much! Glad you like it!
I wonder if it might better to blend the lemons in a good blender as might be too big a pieces to eat
The lemons when preserved become very tender, and I found I like the little pieces- pops of bright flavor. Yes you could blend into a paste, if that is what you prefer. I did try that first, but decided I liked it better this way- up to you. 🙂
Used scapes from the farmers market and added some fresh mint. Delicious on grilled veges!