Gremolata (a Zesty Italian Herb Sauce)
We're about to flip the calendar from July to August, and we're using our grill more than ever. In summers past, I'd head into the kitchen and turn on every burner -- and sometimes the oven! -- to make dinner for the family. But I've finally wisened up.
Stephen is always willing to man the grill, so I've been adding more grilled dishes to our weekly menu plans. This way, we're sharing the cooking responsibilities a little bit more.
When serving grilled steak, I love making up a batch of my famous Fiery Pomegranate Sauce. But there are times when I don't want to heat things up that much. When I want to change the flavor profile, I make this Gremolata sauce. It's a great way to use up the bounty of parsley in your garden and super simple to pull together.
This zesty Italian herb sauce is usually made from chopped parsley, lemon zest, and garlic. This version also calls for olive oil, which turns it into more of a traditional sauce. The oil also helps preserve the fresh flavors for a little longer... so you can keep any extra sauce in the refrigerator for a week or so after you make it.
If you want to add some brightness and freshness to your fish, chicken, grilled or roasted vegetables, pasta, soups, and/or hearty stews... give this Gremolata a try!
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