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.
Look out popeye! Gremolata is the new spinach only way tastier. I’ll be trying this out with BBQ fish, chook and roo.
Roo. Now that’s a great idea. Will look into creating some GDM-friendly roo recipes. Am sure it’s a great choice in meat as it’s very lean. Thanks Yo, hope the top-end is treating you well.