Gremolata
Instructions
Tips
If you want to make a big batch, perhaps to freeze some for a later time, you will be delighted to know that you can use a food processor or blender to do so. Simply place the un-chopped parsley, garlic, lemon zest, and almonds in the machine and pulse the ingredients until you are satisfied with the consistency.
Tips
Using a food processor or blender to make the condiment may make it more sauce-like and closer in resemblance to pesto or chimichurri in consistency as the parsley releases more liquid when blended.
Questions about gremolata
The best gremolata recipe gives you a vibrant, flavour-packed sauce that can be used to brighten a multitude of dishes, and fortunately, ours is no different. To learn more about the Italian classic, read our answers to some of the most frequently asked questions about it below.
Ingredients
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Coarsely chopped flat-leaf parsley
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1 dl |
|---|---|
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Crushed garlic clove
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1 |
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Finely grated lemon zest (organic)
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2 tsp |
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Coarsely chopped salted almonds
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25 g |
Other recipes
Gremolata – herby and zesty Italian sauce
Perfect for a variety of breakfast, lunch, and dinner dishes, our lemon gremolata is packed with flavour! The finely grated lemon zest adds texture as well as an intense, tangy lemon flavour without making the topping bitter. It underscores the citrusy undertones in the fresh parsley and makes the herb's flavour even brighter. The acidity of the lemon zest also ensures that the pungent, raw garlic in this herby garlic sauce does not become overpowering but rather allows its spiciness to shine through, making for a balanced green sauce.
Green sauce with parsley and garlic
The combination of earthy parsley and tart, fresh garlic is a well-loved one and it is no wonder why. Parsley naturally has peppery hints hidden in its flavour profile that finely minced raw garlic helps bring forward. As such, the pairing at the heart of this garlic gremolata is lively and spicy. Especially the garlic is what makes it so delicious with different dishes, especially grilled meat and vegetables that you would often pair with garlic to give a more complex and pungent flavour.
Classic gremolata with salted almonds
For our take on the classic almond gremolata, we have chosen to add salted almonds rather than regular ones. This twist adds a lovely saltiness to the herby green sauce in addition to the nuttiness the almonds, of course, bring to it. The chopped almonds give the herby condiment a delicious crunch that mirrors that of the fresh parsley and sets this topping apart from other green sauces.
How to use gremolata sauce
This colourful and versatile herb sauce may be used to round off a lot of very different dishes. As such, you can use it on top of scrambled eggs, poached or grilled fish, chicken, grilled vegetables like asparagus and green beans, in soups, stews, or pasta dishes like the very popular cacio e pepe, or on grilled meat like beef or lamb.
These are just some of the many uses to consider after tasting just how delicious this Italian sauce is and how much brightness and freshness it can bring to a dish.
Add your own touch
A traditional gremolata always has lemon zest, garlic, and parsley, so if you keep these core ingredients, you can always add other ingredients to mix up the flavour profile. Use, for instance, grated parmesan cheese and toasted pine nuts instead of salted almonds, and experiment with adding herbs like fresh mint, basil, coriander, and sage to the flat-leaf parsley.
A way to add a sweet tanginess and additional brightness is to use the popular Middle Eastern spice sumac as well as a bit of lemon juice. This combination will bring a fruitiness to the tasty topping that pairs well with its herbaceous and tart flavour profile.
For a spicier rendition that would be perfect for shredded beef tacos, take inspiration from the Mexican salsa verde and use finely grated jalapeño and tomatillo to bring some heat to the zesty sauce. The combination makes for a true flavour explosion but to avoid making it too overpowering, remember to remove the white pith from the chillies.
