Gremolata
Gremolata
AuthorJulie
Finely grated zest of 1 lemon
2-3 garlic cloves, crushed
1-2 handfuls flat-leaf parsley, roughly or finely chopped
a glug or two of good olive oil
1
Stir, whiz (in the bowl of a food processor) or mash everything together with a mortar and pestle, adding enough olive oil to create a loose sauce; store in a jar in the fridge for up to a week. (The gremolata will improve in flavour after a day or two.)
Categorypreserves, vegetables
Ingredients
Finely grated zest of 1 lemon
2-3 garlic cloves, crushed
1-2 handfuls flat-leaf parsley, roughly or finely chopped
a glug or two of good olive oil
Directions
1
Stir, whiz (in the bowl of a food processor) or mash everything together with a mortar and pestle, adding enough olive oil to create a loose sauce; store in a jar in the fridge for up to a week. (The gremolata will improve in flavour after a day or two.)
