Gremolata
This bright gremolata combines parsley, lemon zest, garlic and olive oil, with optional thyme or rosemary for extra depth. A simple finishing touch that lifts and balances rich dishes.
Servings: 4 people
Ingredients
- 1 cup Italian parsley, leaves picked (packed into cup)
- 1 tablespoon rosemary or thyme leaves finely chopped (optional)
- 1 small garlic clove
- zest of 1 lemon (about 1 tablespoon)
- ½-1 tablespoon lemon juice (optional)
- 3 tablespoons extra virgin olive oil
Instructions
- Finely chop the parsley and any additional herbs if using and place in a small bowl.
- Finely grate or mince the garlic and add it to the herbs along with the lemon zest and a pinch of salt.
- Drizzle in the olive oil and, if using, the lemon juice. Stir to combine and adjust seasoning to taste.
Notes
Please note this isn’t designed to be eaten on its own. It’s intentionally punchy so that it brightens and balances rich dishes.
Chopping - You need to finely chop the herbs and garlic so the mixture is cohesive like a pesto rather than chunky. Large pieces will feel harsh and uneven.
Yield - It may not seem like much, but a little goes a long way. You only need a small spoonful on each plate.
Herbs - Feel free to only use parsley, I like to add some rosemary or thyme (or both) as it adds some warmth and works so well if using with a ragu that has those flavors.
Storage - It will keep in an airtight container in the fridge for 2-3 days.