Gremolata is of Italian origin and is the ultimate flavour booster made of fresh herbs, garlic and lemon zest. If you are familiar with this recipe, you know it also adds freshness, lightness and texture to dishes such as braised or roast meats.
We love to give our own spin on recipes and make this gremolata extra ‘herby’ by mixing flat and curly parsley with mint. We also jazz up the citrus part with extra orange.
The best thing about this recipe is that you most probably have everything to hand, and even after adding our extra spin to this recipe, it still only takes ten minutes to prepare!
The original gremolata asks for all ingredients to be chopped by hand, but time can be short for many of us, and the food processor is a perfectly suitable option. It is most important when preparing gremolata this way to make sure the parsley is dry enough and using the pulse option helps to avoid it turning into a paste.
Because it is such a straightforward recipe with only a few ingredients, it is important to choose good quality.
- To get the nicest and whitest, non-sticky garlic, it has to be as fresh as possible.
- Choose organic lemons and oranges because you will only use the zest.
- The herbs should be fresh and well dried before chopping. Stems can be included but only if they are thin and young.
- Wash and dry the parsley.
- Pulse/chop the garlic in a food processor.
- Add the parsley and mint and chopl by using the pulse function.
- Transfer the fresh parsley mixture into a bowl and combine with the lemon and orange zest, salt, pepper and a good amount of olive oil.
- Gremolata is best eaten fresh but can be kept in the refrigerator for up to four days in an airtight container.