Gremolata Recipe
Use this Italian condiment of flat-leaf parsley, garlic and lemon zest to bring a bright, peppery flavor to meat, fish, pasta and more!
Servings: 18 makes ¾ cup
Calories: 29kcal
Ingredients
- 1 cup fresh, flat-leaf parsley leaves (half of a small bunch)
- 1 clove garlic (medium to large)
- 1 tablespoon lemon zest (from 1 or 2 lemons)
- 3 sprinkles salt
Instructions
- Rinse the parsley. Cut off the bottom stems and discard them or save for another use. (It's okay to leave the tender stems between the leaves.) Pat the parsley dry with paper towels. Chop the parsley with a knife and place it in a small bowl.
- Peel the garlic and chop it finely. Add it to the bowl with the parsley.
- Rinse two lemons. Start with one lemon and zest it with a zester or grater. Measure to see if you have 1 tablespoon of zest. If you need more, zest the second lemon until you have 1 tablespoon.
- Add the zest and salt to the bowl of parsley. Stir with a fork until combined. Use the gremolata as a condiment for steak, fish, chicken, pasta, vegetables or rice.
- Store leftover gremolata in a tightly sealed container in the refrigerator for up to one week.
Notes
Don't substitute curly parsley, because it won't have as much flavor.
For variations, try adding olive oil or chopped, fresh mint leaves.
Nutrition
Serving: 2teaspoons | Calories: 29kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 1197mg | Potassium: 354mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5058IU | Vitamin C: 88mg | Calcium: 97mg | Iron: 4mg
