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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!
Hands-on Overall
Serving size 1 tbsp, 15 g/ 0.5 oz
Nutritional values (per 1 tbsp, 15 g/ 0.5 oz)
Net carbs0.4 grams
Protein0.2 grams
Fat6.8 grams
Calories63 kcal
Calories from carbs 3%, protein 1%, fat 96%
Total carbs0.6 gramsFiber0.2 gramsSugars0.1 gramsSaturated fat0.9 gramsSodium75 mg(3% RDA)Magnesium2 mg(1% RDA)Potassium26 mg(1% EMR)
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
Instructions
- 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.
- 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.
- 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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Nutrition (per serving, 1 tbsp, 15 g/ 0.5 oz)
Calories63kcal
Net Carbs0.4g
Carbohydrates0.6g
Protein0.2g
Fat6.8g
Saturated Fat0.9g
Fiber0.2g
Sugar0.1g
Sodium75mg
Magnesium2mg
Potassium26mg
Detailed nutritional breakdown (per 1 tbsp, 15 g/ 0.5 oz)
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