Gremolata is a simple sauce made with lemon zest, parsley and garlic. It can be used without oil as a dry sprinkle of brightness for chicken, fish and vegetables or with oil as a flavorful sauce for grilled meats.
The beauty of gremolata is how easy it is to make and how long it keeps. You will always have lemons on hand when you follow my suggestion to start each day with warm lemon water. Simply wash and zest your organic lemons before making your warm lemon water and keep the frozen zest in your freezer.
For the best flavor and texture, resist the urge to toss the ingredients in the food processor and take a few mindful moments to hand-chop the ingredients. It only takes a few minutes, and the results are worth it.
Perfect Gremolata Recipe
- 3 organic lemons (washed)
- 1 large bunch flat-leaf parsley (rinsed and dried)
- 2 cloves garlic
- 1/2 tsp sea salt
- 1/2-1 cup good quality olive oil
On a cutting board, coarsely chop the parsley leaves and put to the side.
Using a microplane or grater, zest the lemons onto the cutting board with the parsley.
Mince the garlic cloves and sprinkle over the parsley.
Sprinkle the salt over the parsley.
Scrape all the ingredients together and chop well to combine. The gremolata can be used as a flavorful sprinkle, or go to step 6 to make it into a sauce.
Put the chopped parsley, lemon zest, garlic and salt mixture in a bowl, add olive oil and the strained juice of one lemon. Adjust seasoning and oil to your taste and combine well.
Spoon gremolata over chicken, fish, meat and vegetables for a healthy and delicious summer sauce.
The beauty of gremolata is you can tweak it depending on what you have on hand and what's in season. Adding a small minced shallot and freshly ground pepper when using the gremolata with beef or pork gives it more depth. Adding mint and/or dill with the parsley enhances the flavors when using gremolata with fish.