Mixed Herb Gremolata

Herbs Spreads, Sauces, & Dips

Traditionally, gremolata is made of four kitchen staples: parsley, lemon, garlic and anchovy. It is always more than the sum of its parts, but in summer, when the herb garden is at full flourish, adding any and all other herbs makes this an even more surprising sauce. It lacks richness and so is best paired with meats, fatty fish, cheeses and roasted root vegetables.

The anchovies add saltiness to the sauce, so add more salt only after mixing and tasting.

By / Photography By | August 21, 2018

Ingredients

  • ½ bunch (½ cup) parsley leaves, washed and dried
  • ½ bunch (½ cup) cilantro leaves and tender stems, washed and dried
  • 5 sprigs mint, washed and stems removed
  • 3 sprigs chives
  • ½ cup of any other herbs you have: anise hyssop, lemon balm, lemon verbena, thyme, chervil, basil, borage, fever few, arugula, etc.
  • 1 garlic clove
  • 2 anchovy filets
  • ¼ teaspoon salt
  • 1 lemon, zest and juice
  • ¼ cup olive oil

Instructions

Yield: About 1 cup 

Roughly chop the leaves of the herbs, slicing the chives as thinly as possible. Mince the garlic, anchovy and salt to a fine paste. Combine the garlic paste with the lemon zest, juice and olive oil. Just before serving, combine with the herbs, taste for seasoning and adjust as desired.

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Ingredients

  • ½ bunch (½ cup) parsley leaves, washed and dried
  • ½ bunch (½ cup) cilantro leaves and tender stems, washed and dried
  • 5 sprigs mint, washed and stems removed
  • 3 sprigs chives
  • ½ cup of any other herbs you have: anise hyssop, lemon balm, lemon verbena, thyme, chervil, basil, borage, fever few, arugula, etc.
  • 1 garlic clove
  • 2 anchovy filets
  • ¼ teaspoon salt
  • 1 lemon, zest and juice
  • ¼ cup olive oil

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