Gremolata is a condiment or side dish, with a zesty fresh flavour that is used on BBQ fish and meats, on rich casseroles, and with vegetable dishes.
It is a great way to use up an abundance of herbs, as well as using salt preserved lemon. If you don’t have any salt preserved lemon, you can make it without (or use lemon zest), but you will probably need to add extra salt. You can also toast the nuts for extra flavour.
About 2 cups
- one bunch flat leaf parsley (about 2 cups, once finely chopped)
- 1/4 piece of a salt preserved lemon (about 1 to 2 tbsps, when finely chopped)
- 1 cup of low FODMAP nuts (pecans, macadamia, walnuts, or combination of)
- 1/2 tsp garlic infused olive oil
- 3 tbsp of macadamia or extra virgin olive oil
- juice of one lemon, about 2 tbsp juice
- a pinch or two of salt, to taste
- Rinse the parsley, and drain or spin in a salad spinner. Finely chop the parsley, and put into a mixing bowl.
- Remove the pulp from the preserved lemon, rinse, and then finely chop the peel into small pieces. Add to the bowl.
- Chop the nuts (or use a food processor, if you like) as rough or as fine as you like. Add to the bowl.
- Add the garlic oil, 2 tbsps of the macadamia oil, and lemon juice. Mix all ingredients together.
- Taste the gremolata. Season with salt, if necessary (the salt preserved lemon will add saltiness).
- If required, add more macadamia oil or lemon juice to get the right balance for your tastes.
Meal prep/ Cook Once, Serve Twice
- It can be frozen. I freeze portions in ice cube trays that I reserve for food only.
- You can use a combination of curly & flat-leaf parsley
- You can use lemon zest if you do not have any preserved lemon
- If you do not require a low FODMAP diet, you can use about 1 to 2 cloves of garlic, peeled and crushed (instead of the garlic oil)
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