Gremolata, a zesty Italian herb sauce that especially brightens and enlivens fish, veggies, pasta, soups & more. This version is made into a sauce and keeps for 7-10 days in the fridge. It’s so good you can put it on eggs to braised cabbage; bright and fabulous. Healthy; no downside.
ingredients
- 1 cup packed Italian Parsley (some stems okay)
- 1–2 garlic cloves
- Zest of one small lemon, plus 1-2 teaspoons lemon juice (Meyer Lemon is great if you can…)
- ½ cup Avocado Oil
- ⅛ teaspoon kosher salt and pepper, more to taste
- pinch chile flakes – optional
instructions
- Place parsley, garlic and zest in a food processor and pulse until chopped.
- Add oil, salt & pepper and lemon juice. Pulse again, until uniformly combined but not too smooth.
- Add chili flakes for a touch of heat if you like.
- Store in a jar in the fridge for up to 1 week.
Heather’s Helpful Hints
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