I love this gremolata; it’s fresh, garlicky and versatile and add amazing flavour to almost anything. Traditionally gremolata is served it 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
Servings:4-6Prep Time:5minutesCook Time:
A simple, tasty Italian sauce made healthier with cold-pressed linseed (flax seed) oil.
A little pinch of chilNot 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.
I don't usually use cups, it's really not British, but in this instance it is the most practical. After you have made it a couple of times you won't bother with measurements, just do it by eye which is much quicker.
This has so much flavour I don't need salt but it is quite normal to include a pinch. I like to use Sunshine salt, https://www.salesatdrmyhill.co.uk/sunshine-salt-300-g-392-p.asp which is very rich in minerals and vitamin D so adds to the health benefits.