Gremolata is a gestational diabetes condiment not to be overlooked. It adds loads of flavour to fish, red meat or steamed vegetables and you can make a double batch and freeze some to have on hand. Get fancy and create your own herb combinations, it’s hard to mess this one up.
Makes around half a cup
- 1 bunch flat-leaf parsley, washed and chopped
- 2 lemons, finely zested and juiced
- 1 clove garlic, crushed or chopped (add more to taste)
- 1 tablespoon olive oil
- 1/4 teaspoon fresh chilli or chilli paste (optional)
Combine all ingredients using a hand blender, a kitchen whizz or mortar and pestle. Spoon into an airtight container or jar. Stores up to 2 weeks in the fridge but the fresher the better.
Serving suggestions: Gremolata tastes great on freshly steamed fish, grilled chicken/ lamb or beef, or used in sandwiches. Mix it through potatoes for a new take on potato salad.