Gremolata has a key place in Italian cooking. It is a traditional accompaniment that can elevate the flavor of any dish that it is added to, as well as giving it added colour and zest.
This quick and handy gremolata uses the basic gremolata mixture of parsley, lemon zest and garlic.
It can be used with a variety of dishes including pasta, fish, meat and even soups. We have incorporated it into our Baked Salmon Gremolata recipe which can be found here. In that dish we used a crumb as the base for the gremolata, but in the recipe below we have opted for an easy gluten-free sauce that can be made in advance and refrigerated for future use.
Parsley has been identified as a powerful ingredient that can help fight disease through being a rich source of antioxidants including beta carotene and vitamin A which is great for eye health.
4 tablespoons can provide you with half of your RDI of vitamin A and 25% of your RDI of vitamin C. That’s just 4 tablespoons, and the same amount packs a whopping 250% if your RDI of vitamin K in the form of K1 which is great for both bone and heart health.
Adding gremolata to a dish not only increases the flavor of your recipe but it brings with it a vibrancy of colour which makes any dish that much more appetizing and appealing.
Think of Gremolata as that go to recipe that you can bring out when friends or family are round to make your dishes inspiring and flavoursome and of course packed full of nutrition.
Its win-win and we definitely think its handy2have.
Billy and Elaine
- 30g Parsley
- 1 small garlic clove peeled and sliced
- zest of ½ lemon
- 4 tbsp olive oil
- 1 tbsp lemon juice
- sea salt and black pepper
- Add all ingredients to food processor and blend until combined
- Store in an airtight container in the fridge for up to a week