Parsley, Lemon and Garlic Gremolata
Inspired by techniques from Serious Eats.
Very finely chopped parsley, garlic and lemon zest tossed together.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Chop. Chop the parsley very finely with a dry, sharp knife.
- 2
Zest. Grate only the yellow layer of the lemon; the white pith is bitter.
- 3
Mix. Toss the parsley, garlic and zest together in the bowl.
- 4
Serve. Scatter straight away over braised beef shank, stews, roast fish or vegetables.
Storage
Best fresh; keep covered in the fridge for up to 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why it's healthy
- Total fat: 0 % of energy (limit ≤ 30%)
- Saturated fat: 0 % of energy (limit < 10%)
- Free sugars: 0 % of energy (limit < 10%)
- Salt: 0 g (limit ≤ 0.01 g)
- Fibre or fruit & veg: 0.2 g fibre / 0 g veg (limit ≥ 0 g fibre or 80 g fruit & veg)
Per serving, worked out from the nutrition table against our WHO-based rule. Not endorsed by WHO.
Equipment
- chopping board
- sharp knife
- fine grater
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 3 kcal |
| Protein | 0.1 g |
| Carbohydrate | 0.6 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0.2 g |
| Salt | 0 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
