I love to serve this on all variety of roasted, grilled or simply blanched veg and roots. It’s also brings a welcome bit of brightness when sprinkled on grilled or braised meats, roast chicken and fish. Basically on everything……it only takes mere moments to prepare and will elevate every dish it adorns.
Feel free to use confit garlic here or to add toasted nuts (hazelnuts, almonds and pistachios work brilliantly). This is best made just before sprinkling for ultimate freshness.
Gremolata
- 2 garlic cloves, peeled
- good pinch of salt
- 1 small bunch flat leaf parsley (approx 15g)
- zest of 1 unwaxed lemon
- optional extra of toasted hazelnuts, almonds or pistachios
- Crush the garlic cloves with the salt by scraping it along the board with the flat end of a large knife to make a paste. You can also do this in a mortar and pestle, but if you can master the garlic salt crush on a board trick it saves on washing up.
- Finely chop the parsley together with the crushed garlic and add the lemon zest (and toasted chopped nuts if using). The garlic jus combined with the parsley will make the mixture slightly tacky and sauce like giving good sprinkling action when ready to serve.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
