Tasty and versatile
I love this gremolata; it’s fresh, garlicky and versatile and add amazing flavour to almost anything. It is a variation on a plethora of herby oil-based sauces including salsa verde, green sauce and pesto. Traditionally gremolata is served with fish or beef but it’s also great with roasted vegetables, salads, wonderful with pulses and lovely in bean or lentil soup. Sometimes I just stir it into pasta or rice or when I want something savoury it’s tasty on a rice-cake. Using our Flax Farm cold-pressed linseed (flax seed) oil brings out the creaminess of the garlic and of course adds lots of healthy omega-3
Quick and easy
Gremolata is one of the quickest, easiest things to make and most flavoursome, for me it is the best return on effort for anything I make in the kitchen. You don’t need to worry too much about quantities, it’s really tasty whatever you do, sometimes you may want to add extra oil to process it. It is best to use a small food processor for speed but chopping the parsley and garlic very fine and giving it a good mashing in a mortar and pestle is easy works just as well.
Apart from being very tasty gremolata made with Flax Farm cold-pressed linseed (flax seed) oil must be the all-time healthiest sauce. Parsley, has the goodness of a green, leafy vegetable and has always been renowned for its blood-purifying properties, garlic is brimming with health benefits and our Flax Farm cold-pressed linseed oil is an ultra rich source of omega-3 so just a little of the sauce is really going to top up the nutrients in any meal.
Gremolata with cold-pressed linseed oil
- 1-1.5 cups Flat-leaved parsley
- 1-4 cloves garlic Depends on size of cloves and how much you like garlic
- 1 lemon Zest and 1-2 tsps to half the juice
- 1/2-1 cup oil Flax Farm Cold-Pressed Linseed (Flaxseed) Oil Or a little more to make it into a sauce if needed
- Salt Optional
- Freshly ground black pepper
- A little pinch of chil Not too much, it's not meant to be hot, just piquant.
- Zest the lemon
- Press the juice and use between 1-2 teaspoons and half the juice, depending on size of lemon and personal taste.
- Either finely chop parsley and garlic by hand with knife and combine with other ingredients in mortar and pestle. Or place everything food processor and whiz, The aim is finely chopped and amalgamated not a smooth purée.
- Store in a jar in the fridge for up to 5 days.