Gremolata

Gremolata: A flavourful condiment made with a few simple ingredients. A little chopping, a little microplanning, a glug of oil, and you’re 5 minutes away from a fresh and tasty garnish to brighten any meal

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Course: Condiment, Sauces and Salsas

Cuisine: Italian

Diet: blood orange, garlic, lemon, parsley

Prep Time: 5

Total Time: 5

Servings: cup, approx

Author: Eff | Food Daydreaming

Equipment

Ingredients

1 medium bunch flat-leaf parsley
2 garlic cloves
Zest of 1 lemon, or blood orange
1 tablespoon citrus juice
2 tablespoons extra virgin olive oil

Instructions

Wash and pat dry the parsley. When it’s completely dry, finely chop the leaves and the tender stems (only) using a very sharp knife. You want to create a fine chop and not tear through the parsley, which would make it wet and clumpy. Put the parsley into a small mixing bowl.
Using a microplane, or a garlic crusher, finely grate the garlic directly into the mixing bowl.
Using the same microplane, or a zester, finely zest the lemon (or other citrus) directly into the bowl as well so you don’t lose any citrus oils. (Zesting the citrus after the garlic will also help rid the microplane of the garlic smell too!)
If you’re making the dry condiment version, stop here. Consider what you’re serving the gremolata with and season with salt and pepper if you think it needs it. Mix and serve.
If you’re making a dressing or saucier version, add 1-2 tablespoons of lemon (or blood orange) juice, the extra virgin olive oil and some salt and stir to combine. You can add more citrus juice and olive oil as needed to reach the consistency you’re after. Serve spooned over or swirled into your dish.

Cook along with me

Notes

Garlic: As the garlic is in the gremolata is raw, make sure the garlic is fresh and not discoloured or starting to sprout.
Storage: The dry condiment version really does need to be made fresh. And while it may keep for a day or two in the fridge, it will become more garlicy and more wet.
Adding some (or extra) olive oil will make it last a little longer in the fridge. Keep in a sealed jar for 5 days or freeze and use within a month.

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