Part condiment and part garnish, gremolata is classically used with the famous Italian recipe Osso Buco, where it adds a fresh, zippy note to the rich, meaty dish. Gremolata is usually made with three ingredients: lemon zest, garlic and parsley. I think the additional ingredients my variation makes it taste even better! Try it sprinkled or drizzled over grilled or roasted vegetables, baked or grilled fish, chicken, or lamb. It is great to stir into pasta dishes or to use as a dipping sauce for crudités.
30 g packet curly fresh parsley, rinsed and big stalks removed
30 ml spring onion, finely chopped
15 ml lemon zest, finely chopped (or use a microplane grater to remove the skin from a lemon)
5 ml crushed garlic
2.5 ml salt
100 ml olive oil (use more or less oil depending how liquid you want the mixture to be)
- Combine all the ingredients in a food processor and process until you have the desired consistency.
- Use the gremolata right away or store it in an airtight container in the refrigerator for a few days.