Diana’s Gremolata

Traditionally, gremolata would be used as an additional level of flavour to meat dishes like grilled lamb or beef. I’ve served it, with heavy meat dishes, on the side, or tossed with veggies and it’s a crowd-pleaser! I often make a big batch and freeze extra in small jars or even in ice cube trays.

Course Salad

Keyword #parsley

Ingredients

1-2 cloves garlic minced
2 teaspoons lemon zest
3 tablespoons olive oil
Pinch sea salt
Pinch cayenne pepper optional
1 cup Italian parsley chopped

Instructions

Place the garlic, lemon zest, olive oil, salt and cayenne, if using, in a bowl with the chopped parsley.
Mix well with a wooden spoon.
Taste.
Adjust seasonings.

Notes

Optional change-ups or additions:
1 teaspoon rosemary, fresh, minced
1 teaspoon dried or fresh oregano, minced
or a handful of spearmint fresh leaves, finely chopped
or go wild with finely minced, freshly picked fir needles.

Store in glass jars in the fridge for 3-4 days.
It should keep for up to 2 weeks if there is a little film of olive oil over the top, covering the ingredients.
It will also freeze well. Label and it’s ready to enjoy all year ‘round.

To make a larger batch, just double or triple the ingredients and use a food processor to whip up in a flash!