Description
A fresh and zesty condiment perfect for enhancing the flavors of cooked fish, chicken, vegetables, and pasta.
Ingredients
Scale
- 1 fresh lemon, preferably organic
- 1/2 bunch fresh parsley, either flat Italian parsley or regular curly parsley
- 2 cloves garlic
- 1 T finely minced lemon peel
- 1/4 cup finely minced parsley
- 2 tsp. finely minced garlic
Instructions
- Using a very sharp vegetable peeler, peel the lemon, taking care not to get the white part that’s right under the peel. (Squeeze the lemon and freeze the juice.)
- Using your sharpest chef’s knife, finely mince the lemon peel until you have 1 tablespoon finely minced lemon peel.
- Wash the parsley if needed and spin dry with salad spinner, or dry with paper towels.
- Mince the parsley until you have 1/4 cup finely minced parsley.
- Smash the garlic cloves with the side of your knife to break them apart, then finely mince the garlic until you have 2 teaspoons finely minced garlic.
- Combine the finely minced lemon peel, parsley, and garlic in a small bowl.
- To use the Gremolata, just sprinkle over cooked fish, chicken, vegetables, pasta, or other foods.
Notes
- All proportions in this recipe are to taste, but these amounts are what Jake and I thought were just right.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiments
- Method: Raw
- Cuisine: Italian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 15
- Sugar: 0
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 0
- Cholesterol: 0