A fresh and vibrant Italian herb sauce, Gremolata, that adds bright flavor to grilled meats, roasted vegetables, pasta, and seafood. This simple mixture of parsley, garlic, lemon, and Elydas olive oil gives dishes a clean and aromatic finish.
Ingredients
- 1 cup fresh parsley, finely chopped
- 2 garlic cloves, minced
- Zest of 1 lemon
- 2 to 3 tablespoons ELYDAS Extra Virgin Olive Oil
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
1. Prepare the parsley
Wash the parsley, remove thick stems, and chop it finely. The finer the chop, the smoother the gremolata will taste.
2. Add garlic and lemon zest
Place the parsley in a bowl and mix in the minced garlic and lemon zest.
3. Add the olive oil
Drizzle in ELYDAS Extra Virgin Olive Oil and stir until the herbs are coated. Adjust the amount depending on how loose or thick you prefer the texture.
4. Add lemon juice and seasoning
Stir in the lemon juice, then add salt and black pepper to taste. Mix again and let the gremolata sit for at least 5 minutes so the flavors come together.
Enjoy your Gremolata prepared with Elydas!
How to Use Gremolata
- Spoon over grilled chicken, steak, or fish
- Add to roasted potatoes or vegetables
- Toss into warm pasta
- Use as a topping for soups or stews
- Mix into salad dressings
The bright citrus flavor and fresh herbs pair perfectly with the smooth, fruity notes of ELYDAS Extra Virgin Olive Oil.
Storage Tip
Gremolata is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to two days. Add a small drizzle of ELYDAS olive oil on top to keep the herbs from drying out.