Gremolata
This classic Italian sauce combines 3 ingredients: parsley, lemon, and garlic. There’s no oil, which makes it super low in calories. You can substitute shallots or garlic scape for the garlic, orange or lime for the lemon, and herbs such as mint, tarragon, and thyme for the parsley—the key is to use fresh ingredients. Gremolata is great over vegetables, but its true calling is as a sauce for fish.
Equipment
- Microplane (handy but not necessary)
Ingredients
- 1 cup parsley leaves, stems removed, washed and dried
- 1-2 cloves garlic
- 2 lemons zest
Instructions
- Chop the parsley fairly fine—not quite minced.
- Grate the garlic; a microplane is a good tool for this. You can also use a garlic press or do it in a small food processor if you pulse for just a few seconds.
- Grate the lemon zest; again, a microplane comes in handy. You can also use a small food processor for a second or two, just be careful to remove the pith before putting the lemon zest into the processor or it will add a bitter flavor.
- Combine the parsley, garlic, and zest on a cutting board and incorporate the zest and garlic into the parsley as you continue to chop until it is completely minced. Don’t put it all into the food processor—you want to retain some texture.
- Use immediately or store in a tightly closed jar in the refrigerator for a few days. It can be frozen, but it won’t be as good when it thaws.