Gremolata Sauce is a classic Italian finishing condiment, it goes excellently on a wide range of dishes. Here, I wanted to give the parsley and lemon zest a chance to really bloom together, as well as coat every curve and crevice of what I am garnishing.
Use this sauce to add brightness, zing, and nutrients to steaks, veggies, eggs, soups, beans, and much more!
Pick enough leaves to get 2 cups of flat leaf parsley
Roll the parsley as tight as possible. Finely chop the leaves in one direction with a sharp knife
Chop as fine as possible in the other direction
Add the zest of 1 lemon
Season with black pepper to taste
Grate and finely mince 1 garlic clove
Add the garlic to the parsley. Run the knife over the mix to get a tiny, fluffy texture
Season with salt to taste and mix. The gremolata is ready
Place the gremolata in a bowl. Cut 1 lemon in half. Remove the seeds and squeeze the juice from one of the halves
Pour 115 ml of extra virgin olive oil while mixing. Stir to combine
Season with salt to taste. The gremolata sauce is ready
This is an ace up your sleeve. Enjoy!
Yield 130 ml
Extra Virgin Olive Oil115 ml
Flat Leaf Parsley2 cups
Black Pepperto taste