From Moroccan chermoula to Mexican salsas, green sauces can be found in cultures around the world. Some of my favorites are those that come out of Italy, pestos and gremolata. Both truly do their job to brighten any dish. Gremolata is made with lemon and parsley, like this Parsley Gremolata, and is a used to finish soups and polish up simply cooked vegetables or fish.
- Combine all ingredients in a food processor or blender until well blended. Taste for seasoning.
- 1 cup chopped fresh flat-leaf parsley leaves
- 1 to 2 small garlic cloves, sliced
- 3 teaspoons lemon zest
- ¼ cup water, as needed
- ⅓ cup olive oil
- 4 teaspoons lemon juice
- Salt, to taste
Ann's Tips and Tricks
Gremolata can be made in a large batch and bagged and frozen for storage in the freezer. Over time, its incredible rich green color may loose some of its intensity, but it will still taste great.
The serving size is 1 tablespoon