This recipe takes me back to the smells, sounds and tastes of idyllic Italy. In Italian, gremolata literally means “to grind something that grows.”
To make something that grows the pleasure of eating, especially when some days can be grinding, is a joyful thought for this tiny home living, frugal hedonist! This recipe literally grows any dish you put it on: meat or fish, stews, soups, rice, pasta or on bruschetta.
Usually made out of a mixture of parsley, garlic, lemon zest and juice, I make it with whatever I have, kale, coriander, rocket…rarely a week goes by when I don’t have some in my fridge.
Depending on whether you can tolerate raw garlic you could use ginger instead, The green herbs support liver and kidney function, lemon encourages digestion of the fats and garlic is antiparasitic anti microbial.
1 bunch flat-leaf parsley, finely chopped (1 cup packed, include tender stems)
2 garlic cloves, finely minced
Zest of one lemon
2 teaspoons lemon juice
1/2 cup olive oil
1/8– 1/4 teaspoon salt
1/4 teaspoon pepper, if desired
You can chop, grate, blend by hand or just chuck the whole lot in a food processor and pulse until blended, regularly scraping down the sides. Add extra oil for a runnier consistency, salt & pepper and lemon juice to taste. Add chili flakes for a bit of warmth in winter if spice is your gig.
Enjoy x
Recipe adapted from https://www.feastingathome.com/gremolata-recipe/
