Gremolata - Italian Parsley Salsa
Parsley, lemon and garlic salsa - use it as a salsa, salad dressing,or dip - it goes with everything.
Servings 20 teaspoons
- 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.