Gremolata (Italian Parsley Condiment)
Make classic Italian gremolata with this super simple recipe! Chopped parsley, lemon zest and garlic combine to make the perfect fresh garnish. Recipe yields about 3/4 cup gremolata.
Foto: Cookie and Kate — Cookie and KateIngredients
3 servings
- 1 medium bunch of fresh flat-leaf parsley (about ¾ cup chopped)
- Zest from 1 medium lemon (about 1 teaspoon)
- 1 medium clove garlic, pressed or minced
Steps
To prepare the parsley, wash and pat it dry with a clean tea towel (wet parsley will make your gremolata clumpy).
Using a sharp chef’s knife, slice off the thick parsley stems and discard them. Finely chop the parsley (thin stems are fine to include). Transfer the chopped parsley to a small serving bowl.
Add the lemon zest and garlic clove. Stir to combine. Gremolata is best served fresh. It will keep well in the refrigerator, covered, for up to 4 days.
Nutrition Facts
Macronutrients
Calories4
Source: Cookie and Kate by Cookie and Kate
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