Milanese Gremolata Sauce
1 c. packed Italian parsley (small stems ok)
1-2 garlic cloves
Zest of 1 small lemon, plus 1-2 tsp. lemon juice
½ c. Teaoli Extra Virgin Olive Oil (any flavor you prefer)
Salt and pepper, to taste
1. Place parsley, garlic, and zest in a food processor or blender and pulse until chopped.
2. Add oil, salt, pepper, and lemon juice. Pulse again until uniformly combined, but not smooth.
3. Store in a sealed container in the fridge for up to a week.
4. For different variations, add red pepper flakes or tarragon, replace garlic with shallots, use another citrus instead of lemon, or substitute other herbs, like mint or cilantro. Use to top meats, combine with more oil to use as a vinaigrette or marinade, add to meatballs, or spoon over pasta and vegetables.
Recipe adapted from Feasting at Home.
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