Salsa Gremolata

Kyrie | Healthfully Rooted Home

Salsa gremolata is a tangy, refreshing condiment to add to any dish whether you're cooking seafood, steak or pasta! It's very versatile in how you make and use it.

5 from 1 vote

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Prep Time 5

Total Time 5

Course Appetizer, condiment, sauce

Cuisine Italian

Servings 6 servings

Calories 20 kcal

Equipment

1 food processor, blender, or immersion blender optional

Ingredients

4 tbs basil leaves fresh
4 tbs parsley leaves fresh
4 tbs capers
4 tbs olive oil
2 cloves garlic
1 lemon juice and zest

Instructions

Food processor method

Add all the ingredients to a blender or food processor and blend until coarley chopped.
Check the consistency and add more oil if you want it runnier.

Hand chopping method

Hand chop, mince and zest all your ingredients into a bowl.
Drizzle olive oil and squeeze lemon juice over top.
Use a fork and blend until combined.
Check consistency and add more olive oil if you want it runnier.

Video

Notes

How to Store Salsa Gremolata

Store your salsa gremolata in an airtight container in the fridge for up to 7 days.

In a Pinch Ideas

Using a food processor - this shaves just a bit of time since you can just toss all the ingredients in the blender and blend.

Salsa Gremolata Tips

Blender method vs. Hand chopping - Hand chopping will give you a courser texture and brighter color. However, using the blender will give you more of a "sauce-like" result.

Let it marinate - If time is on your side, make the gremolata and let it sit for about 30 minutes before using - this helps the flavors to develop.

Organic lemon - Most citrus fruits have pesticides that reside on the peel. This usually isn't an issue when you're just using the juice, but anytime you're zesting and using the peel of citrus, go organic.

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