Gremolata – Italian Parsley Salsa


Gremolata - Italian Parsley Salsa

Parsley, lemon and garlic salsa - use it as a salsa, salad dressing,or dip - it goes with everything.
Course Extras
Cuisine Low Net Carbs Under 10
Servings 20 teaspoons
Calories 48kcal


  • 1 bunch Flat leaf Parsley
  • 1 Lemon
  • 2 cloves Garlic
  • olive oil


  • Peel the garlic and squash with the blade of your knife. Roughly chop the parsley. Add both to a food processor and blitz, slowly drizzle the olive oil into the processor until it has a pesto consistancy. Now squeeze in the lemon juice, stopping to taste until enough lemon for your liking.
  • Add to a sterilised jar with a lid, and top with olive oil. - Prevents oxidisation. Will keep for weeks covered with oil in the fridge.