If you have a mini-food processor, you can whip up gremolata in minutes.
The ingredients are simple:
parsley, lemon, garlic and olive oil. It’s chunkier than a pesto, saucier than a salsa and more powerful than a garnish. Use this hybrid topping on fish fillets, chicken breasts, asparagus, potatoes, osso bucco—the list goes on and on.
Makes 1 cup of sauce
- 1 bunch flat-leaf parsley, trim off bottom of the stems
- 1 lemon, zest first, juice second
- ½-1 clove of garlic
- 2 tablespoons olive oil
Stuff the parsley into a mini-food processor. Add zest, juice, garlic (remember the garlic stays raw when you’re choosing your amount) and olive oil. Pulse until finely chopped. It won’t be a sauce, but should be very finely chopped.
