This gremolata is a wonderful, classic Italian parsley condiment that adds a beautifully fresh element to any meal. It only uses 3 simple ingredients but makes a big impact. It is also incredibly versatile and can be customized in many different ways to suit your tastes perfectly.
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
To begin, wash your parsley and pat it dry completely (*see note).
Next, use a sharp knife to cut off and remove any thick stems. Finely chop the parsley and add it to a small mixing bowl.
Add in the lemon zest and minced garlic and then stir gently to combine. Serve immediately.
Notes
If you would prefer a more subtle garlic flavor, you can blanch the garlic in boiling water for 1 minute to reduce the sharpness.
If you want super fine garlic, you can use your zester or grater.
Gremolata is meant to have both parsley and garlic that are finely chopped. Don't use your food processor, though, as it will turn the mixture into a puree. It is best to do all of the chopping by hand.
Make sure your parsley is dry before chopping as wet parsley will make your gremolata clumpy. To dry it off quickly, shake off any excess water and roll the bunch in a paper towel. Let it sit for 1-2 minutes.
When zesting your lemon (or any other citrus fruit) make sure you are only removing the colorful layer of the peel. The white part underneath (called the pith) is very bitter tasting.
To Store: Cover and store in the fridge for up to 4 days.