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Easy Gremolata



Want a light and bright way of adding tons of flavor onto your next dish? Gremolata is the answer! It's one of my favorite things ever. The light fragrant smell of lemon zest, parsley and garlic being mixed together in olive oil is amazing. So light, so easy, so fresh!

If you have no idea what gremolata is it's a chopped condiment traditionally consisting of lemon zest, lemon juice, parsley, garlic, anchovies, and really good quality extra-virgin olive oil. Capers can also be added as well, along with other things you may like such as red chili for a little heat. If you're on a budget then skip the anchovies and capers, but if you can try to use them as they give the gremolata its profile and depth of flavor.

I made just enough gremolata for the evening to put on a couple pieces of salmon, but make enough of it to store in a container to put in the fridge for a few days as it develops more flavor. I'm not going to really give a recipe as I don't usually use measurements unless I'm baking. 

Gremolata is easy enough to eyeball. Just have a go at it. If you want it a bit looser add more olive oil. If you want it a bit firmer then use less olive oil. Easy enough! It is perfect with fish, meats such as steak or lamb, or even pasta.




Gremolata 
  • Parsley
  • 1 Lemon
  • Good quality tinned anchovies (just a couple anchovies)
  • Extra-virgin olive oil
  • Sea Salt or Kosher Salt
  • 1 small red chili or pinch of red pepper flakes for heat (optional)
  • 3-5 cloves garlic
  1. Chop parsley, garlic, chili (optional), an anchovy or two, and add to bowl. Zest your lemon with a zester or grater making sure to not get the any of the white pit of it or it'll make it really bitter. Add a couple pinches of your salt. If using anchovies be careful with the salt as anchovies are naturally salty! Juice your lemon making sure to not get any seeds in the gremolata. Now add olive oil little by little whilst stirring the gremolata until you get your desired consistency.
  2. Taste gremolata and adjust seasoning if need be.
  3. Use right away or store in refrigerator up to a few days for optimal flavor. Use on fish, meats, pastas.

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