Gremolata

Chef Brian Von Eggers

Ingredients

Parsley, chopped & squeezed            ½ cup    
Mint, chopped                                 ¼ cup
Garlic, minced                                 ½ cup                
Lemon Zest                                     3 ea.
Lemon Juice                                    3 ea.
Olive Oil                                         1.5 Tbl
Chef’s Salt                                      2 Tbl  

Directions

Chop parsley and in towel under running water squeeze out chlorophyll. Zest lemons by removing all yellow, then squeeze out the juice. Mix in remaining ingredients. This recipe is then used to reheat with pasta if using it straight you may want to blanch garlic in hot water to remove some of the bite.

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