Description
This bright, zesty gremolata recipe made with parsley, garlic, and lemon zest takes minutes. Includes 4 delicious variations: classic Italian gremolata, gremolata sauce with olive oil, avocado gremolata, and a creamy, dairy-free version with cashews.
Ingredients
(This is the foundation for all variations below)
1 bunch flat-leaf parsley, washed, large stems removed
2 large garlic cloves, peeled (or 1/4 teaspoon roasted granulated garlic - see notes)
Zest of 1/2 lemon (avoid the pith)
Optional (Recommended for Best Flavor)
2 teaspoons lemon juice (from 1/4 lemon)
1/2 teaspoon sugar
1/8 teaspoon salt
Gremolata Sauce
Base gremolata
1/4 cup extra virgin olive oil
Avocado Gremolata
Base gremolata
1 ripe avocado
Cashew Cream Gremolata
1/2 cup raw cashews, soaked in warm salted water for 3-4 hours
Base gremolata
+/- 1/4 cup water for blending
Instructions
Start with your preferred method, then choose a variation below.
Wash and thoroughly dry the parsley, then remove any large stems and finely chop.
Peel and finely mince the garlic or grate it using a microplane.
Zest the lemon, avoiding the white pith.
Add the parsley, garlic, and lemon zest to a small bowl and toss with a fork until evenly combined.
Stir in lemon juice, sugar, and/or salt if using. Adjust to taste.
Add the parsley, peeled garlic, and lemon zest to a food processor and pulse until finely chopped, scraping down the sides as needed.
Pulse in lemon juice, sugar, and/or salt, if using.
Stir or pulse in the olive oil until smooth and spoonable.
Mash the avocado by hand and mix with the base recipe, or pulse in the food processor until smooth and creamy.
Drain and rinse the soaked cashews.
Add the cashews, water, and prepared gremolata to a high-speed blender.
Blend until smooth and creamy, adding more water as needed to reach your desired consistency.
Spoon over roasted or steamed vegetables, fish, chicken, or eggs; toss with pasta or salads; or use as a finishing touch for zucchini fritters or cauliflower steaks.
Refrigerate gremolata in a glass jar for up to 3-5 days.
Avocado gremolata is best enjoyed fresh, but will keep for 1-2 days.
Tip: Pour olive oil over the top of it to slow oxidation.
Notes
Garlic Substitutions
Raw garlic can be quite strong or hard to digest. Try one of these gentler options:
- Blanched Garlic – Boil peeled cloves for about 3 minutes before using. This softens the sharp, pungent flavor.
- Roasted Granulated Garlic – A convenient alternative with a deeper, slightly sweeter flavor than regular garlic powder. 1/8 teaspoon is approximately equal to one clove of garlic.
- Garlic Infused Olive Oil – Adds garlic flavor without the solids, making it a great low-FODMAP option for easier digestion.
