Gremolata (Italian Parsley Condiment)
Total Time
5 minutes
Prep Time
5 minutes
Rating
5 out of 5 stars
(8)
Ingredients
3/4 cup
- 1 medium bunch of fresh flat-leaf parsley (about ¾ cup chopped)
- Zest from 1 medium lemon (about 1 teaspoon)
- 1 medium clove garlic, pressed or minced
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Preparation
Step 1
To prepare the parsley, wash and pat it dry with a clean tea towel (wet parsley will make your gremolata clumpy).
Step 2
Using a sharp chef’s knife, slice off the thick parsley stems and discard them. Finely chop the parsley (thin stems are fine to include). Transfer the chopped parsley to a small serving bowl.
Step 3
Add the lemon zest and garlic clove. Stir to combine. Gremolata is best served fresh. It will keep well in the refrigerator, covered, for up to 4 days.
Step 4
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Chef's notes
Change it up:
So many options! Substitute another variety of citrus, such as orange or lime. Try turning it into a sauce by mixing in olive oil and salt, to taste. Add toasted pine nuts or grated Parmesan, if desired. While unconventional, I bet a cilantro and lime combination would be very good with Mexican meals.
