Gremolata is a tangy, zesty, herby condiment that originated in Italy made from parsley, lemon and finely chopped garlic. It packs a punch and is wonderful sprinkled over vegetables, salads, soups, pasta or on top of thick sliced tomatoes on Vogels toast – yum!
My Green Goddess Gremolata recipe is a twist on the original, it has oxalis (yes the ‘weed’) and sea salt added and is without a doubt one of the best ways to add a hit of fresh flavour to any meal.
Instead of parsley you can use cilantro, basil, or mint, and you can also add chopped pine nuts, hemp seeds, minced capers or ground parmesan.
Green Goddess Gremolata
1 bunch (3/4 cup) Italian parsley, finely chopped
1/4 cup oxalis, finely chopped (you can use sorrel instead or leave it out)
3 tsp lemon zest
1 large minced garlic clove
1/4 tsp sea salt or Himalayan salt
Using a mortar and pestle combine all of the ingredients and gently crush. If you don’t have a mortar and pestle you can combine the ingredients together in a bowl and press with a dessert spoon, then stir well. Will last in the fridge in a sealed jar for around a week.
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