How to Make Quick & Easy Gremolata

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How to Make Quick & Easy GremolataPin recipeFollow us 105.3k

Gremolata is a great way to add bold flavour to any dishes! I love to serve mine over baked salmon, with steak, scallops or as a tasty low-carb dip with crispy chicken wings.

Classic gremolata does not include any oil but I've always been making mine with heart-healthy extra virgin olive oil. Not only it's a great way to add healthy fats but it keeps the gremolata fresh for longer. Enjoy!

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Hands-on Overall

Nutritional values (per serving, 1 tbsp, 15 g/ 0.5 oz)

0.4 grams 0.2 grams 0.2 grams 6.8 grams 0.9 grams 63 calories
Total Carbs0.6grams
Net Carbs0.4grams
of which Saturated0.9grams
Magnesium2mg (0.56% RDA)
Potassium26mg (1.28% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (1%), fat (96%)

Ingredients (makes about 1 cup/ 240 ml)

  • large bunch of fresh parsley, about 1 cup chopped (60 g/ 2.1 oz)
  • 3-4 garlic cloves, minced
  • 2 tbsp fine lemon zest, organic (12 g/ 0.4 oz)
  • 1 tbsp fresh lemon juice (15 ml)
  • 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
  • 1/2 tsp sea salt, or to taste
  • 1/4 tsp black pepper, or to taste
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  1. Roughly chop the parsley. I also include the stalks but you can use just the leaves if you prefer to. Peel and mince the garlic. I prefer to mince the garlic before placing in the food processor to avoid large leftover garlic pieces in my gremolata. How to Make Quick & Easy Gremolata
  2. Place all the ingredients into a food processor: chopped parsley, minced garlic, lemon zest, lemon juice, olive oil, salt and pepper. Process for a few seconds until smooth or chunky (I like to keep mine chunky).
    If you don't have a food processor, you can chop all the ingredients with a knife. How to Make Quick & Easy Gremolata
  3. Serve over any meat, fish or mixed in cauli-rice for an extra boost of flavour. Store in a jar in the refrigerator for up to one week, or freeze in ice cube trays to add to dishes. How to Make Quick & Easy Gremolata
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Martina Slajerova
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Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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