Gemolata is a mixture of mostly parsley with lemon zest and garlic all mixed together. The parsley can be ground into a paste using a mortar and pestle or minced using a knife. With a good amount of high quality olive oil added to the mix, this makes for a versatile sauce great for adding a fresh and sprightly flavor to braised meats, roasted poultry, fish, vegetables, as well as stirring into soups and stews. Using this as a base, the addition of chopped toasted nuts, other fresh herbs, or breadcrumbs are all ways to add different textures and flavors to the sauce.
yield: approximately 1 cup
- 2 bunches of parsley, rinsed, leaves picked
- zest of 1 lemon
- 1-2 garlic gloves
- 1 cup high quality extra virgin olive oil
- pinch of salt
1. Place the picked parsley leaves in the bowl of a mortar and pestle and grind into a paste-like consistency. This may have to be done in two steps, depending how much parsley you’re able to fit into the bowl. If you don’t own a mortar and pestle, you can simply chop the parsley with a knife until very fine.
2. Set the parsley aside in a small mixing bowl.
3. Using the mortar and pestle (or knife), smash the garlic into a paste and add to the parsley.
4. Add the remaining ingredients to the parsley and garlic and mix together. The gremolata should have a spoonable consistency and should seem “oily.” It can be stored in an airtight container for up to 3 days. There should be enough oil in the storage container so a thin layer covers the top, preventing the parsley from oxidizing.