Zesty Mixed Herb and Almond Gremolata

Soo… This is a little bit awkward.

This recipe really isn’t a Gremolata…. To be honest, it’s not really one single sauce at all. I wasn’t sure what to name this because its a combination of several different sauces mashed up into something new and delicious! Traditionally a Gremolata is a mixture of parsley, garlic, and lemon zest. A simple, bright and delicious blend to use atop pretty much anything. Now, my recipe has a base of all three of those ingredients but I’ve also added toasted almonds, similar to a Pesto. I’ve added red pepper flakes, olive oil, and lemon juice, which is similar to a Chimichurri and then some extra spices for flavor. So as you can see, like I said, not really a Gremolata, but maybe most similar to a Gremolata?

This recipe is pretty quick and easy to put together, but does take a bit of hand chopping. I was thinking I should go through some knife safety so that you dont hurt yourself while trying to make this recipe!

Knife Safety

1. Use a sharp knife! First thing is first when it comes to knife safety, you need a sharp knife! I know that intimidates people that are uncomfortable with lots of chopping but you are less likely to cut yourself when you have a sharp blade. The reason being is that you will be much less likely to slip on an ingredient if your knife is nice and sharp. Your blade will go right through whatever you are cutting rather than slipping on it and ending up on your hand. Another good reason to have a sharp knife is, if you do happen to cut yourself, it will heal much better. You will have a clean, straight cut rather than a smashed, jagged one that will scar up.
2. Keep your fingers out of the way! This one is a no brainer, but it is important to talk about. Always be conscious of where your fingers are when you are chopping. Including your thumb! It is best to hold your hand like a claw so your fingertips are going inward toward your palm and be sure to keep your thumb tucked back as well.
3. Hold your knife properly! Holding your knife properly is so important. I see so many people that hold their knife with either their index finger or thumb on top of the blade and that is so dangerous, you don’t have good control over your knife if you hold it this way. The proper and professional way to hold your knife is to pinch the blade with your index finger and thumb right at the base of the blade, wrap your other three fingers around the handle and you have a nice, firm grip on your knife! This way not only gives you a better, more stable grip, but also makes it impossible to drop your knife because you are always pinching that blade.

Now that we know how to hold the knife, we can get to chopping! Pretty much everything gets hand chopped then simply, mixed together in a bowl. Once the hard part of mincing is over, the rest is simple. Place all ingredients into a bowl, mix with a spoon, and you are ready to serve!

I served it over pork tenderloin for my photoshoot, but we have had it with chicken, shrimp, beef, and other cuts of pork. It is super versatile and goes with just about anything!

BONUS: I’m including a potato recipe that goes great with this sauce. Simply add a protein of choice (I used a pork tenderloin) and serve together for a delicious meal!

Zesty Gremolata Sauce

Herb, spice, and olive oil blend. A perfect sauce for any protein!

4 from 1 vote

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Prep Time 15 minutes mins

Course Sauce

Cuisine fusion

Servings 4 servings

Equipment

• Spice Grinder

Ingredients

  

• ½ bunch Parsley, leaves only Minced
• 2-3 Green Onions Minced
• 2-3 clove Garlic Minced
• 2 tbsp Almonds Toasted then minced
• ½ Lemon Zest & Juice
• 5 tbsp Olive Oil
• ¼ tsp cumin seeds Toasted then ground
• ¼ tsp coriander seed Toasted then ground
• pinch Red Pepper Flake
• Salt to taste

Instructions

 

• Toast your cumin and coriander seeds in a pan over medium heat until warm and fragrant, allow to cool for a few seconds then grind with a mortar and pestle or a spice grinder. If you don't have whole spices, you can use ground just skip the toasting step!
• Repeat with the almonds, toasting over medium heat until lightly browned and toasty. You can also toast them in a 350°F oven for about 10 minutes.
• Mince your parsley removing as many of the stems as possible, it doesn't need to be perfect you just don't want the large stemmy bits. Mince your green onions, remove both ends before mincing.
• Mince your raw garlic and toasted almonds.
• Add all above ingredients to a bowl and mix to combine.
• Zest the lemon into the mixed spices, I prefer using the zest of the full lemon and then juice half of the lemon.
• Finish your mixture with the olive oil, red pepper flake and salt to taste. Mix well to combine.
• You can serve this sauce atop any protein of choice. I love it over pork, beef, and chicken and it is also great over potatoes or rice!

Keyword Chimichurri, Gremolata, Salsa Verde, Sauce