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A bright, zesty Italian condiment made with fresh parsley, lemon zest, and garlic. This no-cook sauce is the perfect finishing touch for osso buco, grilled fish, or roasted vegetables, adding a burst of fresh flavor in minutes.
For 4 servings
Prepare the Ingredients
Finely Chop the Parsley
Combine and Serve
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A bright, zesty Italian condiment made with fresh parsley, lemon zest, and garlic. This no-cook sauce is the perfect finishing touch for osso buco, grilled fish, or roasted vegetables, adding a burst of fresh flavor in minutes.
This italian recipe takes 10 minutes to prepare and yields 4 servings. At 41.49 calories per serving with 3.28g of protein, it's a beginner-friendly recipe perfect for condiment or sauce.
Add 2 tablespoons of toasted and finely chopped pine nuts or almonds for a crunchy texture and nutty flavor.
Incorporate 1/4 teaspoon of red pepper flakes for a gentle kick of heat.
Add 1 tablespoon of finely chopped fresh mint or basil along with the parsley for a more complex herbal note.
For a boost of umami, finely mince one anchovy fillet and mix it into the gremolata. This is especially good with lamb.
The combination of parsley, garlic, and lemon zest provides a powerful dose of antioxidants like flavonoids, vitamin C, and allicin, which help protect your cells from damage.
High levels of Vitamin C from both parsley and lemon zest, along with the antimicrobial properties of garlic, work together to support a strong and healthy immune system.
Garlic is well-known for its potential to help manage blood pressure and cholesterol levels. This condiment adds flavor without adding unhealthy fats or high sodium.
Parsley is incredibly rich in Vitamin K, an essential nutrient for bone health and proper blood clotting.
A typical serving of Gremolata is very low in calories, usually containing only about 5-10 calories, making it a light and healthy way to add flavor.
Yes, Gremolata is very healthy. It's made from fresh, whole ingredients. Parsley is rich in Vitamins K and C, garlic has immune-boosting properties, and lemon zest provides antioxidants.
Traditionally, Gremolata is the classic garnish for the Milanese dish Osso Buco (braised veal shanks). However, it's incredibly versatile and pairs wonderfully with grilled fish, roasted chicken, lamb, steaks, and vegetables.
It is not recommended. A food processor tends to over-process the parsley, creating a wet, paste-like texture rather than the desired light, fluffy mince. Hand-chopping with a sharp knife yields the best results.
Gremolata is best enjoyed immediately for peak freshness and vibrant color. You can store leftovers in an airtight container in the refrigerator for up to 2 days, but it will lose some of its potency.
While both are green, herb-based condiments, Gremolata is Italian and has a simple base of parsley, lemon zest, and garlic. Chimichurri is Argentinian and typically includes parsley, oregano, garlic, olive oil, and red wine vinegar, giving it a wetter consistency and a tangy flavor.