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. Keto,Low Carb,Paleo. Enjoy! Quick And Easy Gremolata.
Prep: 5 minutes
Overall: 5 minutes
Makes about 1 cup/ 240 ml
Nutritional values (per serving, 1 tbsp, 15 g/ 0.5 oz)
63 k cal
Calories from carbs 3%, protein 1%, fat 96%
Total carbs0.6 grams Fiber 0.2 grams Sugars 0.1 grams Saturated fat 0.9 grams Sodium 75 mg(3% RDA)Magnesium 2 mg(1% RDA) Potassium 26 mg(1% EMR)
- 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
- 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.