Herbs can be in short supply in the garden at this time of year: although there still seems to be plenty of parsley around. Gremolata is a great way to make use of this herb. This super easy, extremely versatile recipe will use up all that parsley hanging around, plus give you a garlic-y hit – always necessary over winter.
Gremolata
Ingredients:
2 cups (500mls) parsley
4 tbsp (60mls) finely grated lemon rind
2 tbsp (30mls) garlic
Chop the parsley and garlic until very fine, if you have a Vitamix this will do the job for you, then mix together with the finely grated lemon rind. This spread can be used in all sorts of ways too; freeze in an ice cube tray and then use to season stews and soups, mix with cream cheese for a delicious cracker spread, use as a garnish or mix with breadcrumbs for stuffing or coating. My personal favourite is mashing with butter, smearing on bread and then toasting in the oven for quick and delicious garlic bread. In a sealed container, kept in the fridge, this spread should last a while so you can have the chance to try it all sorts of ways! In fact here is a great variation using walnuts.
