Gremolata or “gremolada” is a mixture of chopped fresh herbs traditionally made with garlic, parsley and grated fresh lemon peel. The citrus elements make this classic seasoning a flavorful addition to pastas, noodles, vegetables and salads. Both the fruit and peel of the Meyer lemon are slightly sweet, making this sauce somewhat fruitier and more complex than it would be if you used conventional lemons.
The High5Kitchen’s variation on this traditional seasoning compliments the nutritional benefits of garlic and parsley with fresh ground flax-seed and less olive oil. Because I love cilantro, I have often swapped parsley with cilantro but both are terrific.
- small bunch of cilantro or flat-leafed parsley (1/2 cup chopped)
- 2-4 large cloves of garlic
- 1T fresh grated lemon peel
- 1/2 Meyer Lemon (1/2 juicy lemon should make 2T which is what you will need)
- 1T fresh ground flax-seed (1-2 t of seed will make 1T ground)
- 1 T first pressed extra virgin olive oil from California
- Coarse sea salt – 1-2 twists of the salt grinder
- fresh ground pepper to taste
- Roughly chop washed and dried cilantro.
- Mince garlic.
- Grate lemon peel.
- In blender or food processor grind flax-seed (I use a dedicated “coffee” grinder used only for herbs, nuts, seeds and such). Add cilantro, garlic, lemon peel, lemon juice, olive oil and pulse. Add ground coarse sea salt and pepper to taste.
When friends and family gather around the kitchen I’ve been known to hand someone a mortar and pestle for a gremolata with earthier flavors made the traditional way!
Asparagus with roasted Lemon (traditional Gremolata recipe) at Citrus Gremolata on Asparagus