Love this delicious and super healthy condiment on everything from roasted meats, to bread, to soup, to pasta, or just to eat by the spoonful! With a large patch of parsley starting to go to seed and a Meyer lemon tree drooping with heavy, ripe fruit, this is a perfect way to make good use of the season’s gifts. During this coronavirus crisis, we’re trying to be responsible and stay home, and make good use of what we have here, rather than traipse to the grocery store for this or that, so this sauce was a perfect addition to our dinner of roast chicken (poultry from the CSA we subscribe to).
This is super easy, only requires a few ingredients, and keeps in the fridge for a couple weeks (but it never lasts that long in our house!).
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This sauce is a delicious accompaniment for roasted meats, or to swirl into soups, drizzle on veggies, or to use as a dipping sauce for bread. While we used Meyer lemons here, you can use any kind of lemon. Meyer lemons just make this Gremolata a little sweeter.
Ingredients
- 2 cups packed Italian parsley
- 2 medium size garlic cloves
- zest of two small Meyer lemons (about a tablespoon)
- Pinch of sugar if your lemons are very sour and acidic
- 1 tablespoon Meyer lemon juice
- 1 cup good quality olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon (about) freshly ground pepper
- 1/8 teaspoon red chili pepper flakes
Instructions
- In a food processor bowl, pulse parsley, garlic and zest until finely chopped.
- Add oil, spices, and lemon juice. Process again until well combined.
- Taste and add more salt, pepper or chile flakes if desired.
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