Gremolata
Gremolata is a bright Italian condiment that’ll give any dish a zingy pep in its step! Don’t let its simplicity fool you—though it’s made from just four ingredients, it will transform your soups/stews, rice and pasta dishes, grain bowls, veggies, proteins (and more!) with its garlicky-lemony-herb...
Foto: Rainbow Plant Life
Ingredients
- 1 ½ loosely packed cups (20g) flat-leaf parsley (leaves only) ((see Note 1))
- 2 cloves (8g once peeled) garlic (or 1 very fat garlic clove)
- 2 medium lemons ((I prefer organic since we're using the peel)(see Note 2))
- Flaky sea salt
- 3 to 4 tablespoons (42 to 56g) extra virgin olive oil, (more as needed (see Note 3))
- 2 to 3 teaspoons freshly squeezed lemon juice
- 1 to 2 pinches red pepper flakes or chili flakes of choice
Steps
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Finely chop the parsley. Using a microplane, zest the lemons on top of the parsley (this is about 2 loosely packed tablespoons of zest, or 4g).
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Using the microplane or a grater, grate the garlic on top as well.
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Mix to combine everything very well, ensuring the garlic is not clumping in areas (using a fork to break up the garlic helps). Sprinkle with a couple pinches of flaky salt. Mix well, then taste and add more salt as needed.
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If you want a saucy consistency / herb oil instead of a dry gremolata, add the gremolata to a bowl and drizzle in the olive oil and lemon juice and stir well. Taste, adding more salt as desired and more olive oil as needed until it’s slightly spoonable. If you want some heat, add a pinch or two of chili flakes.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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