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