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Gremolata Sauce with Mint and How to Use this Italian Inspired Multi-Purpose Sauce

gremolata sauce

Gremolata is the name of an Italian chunky mix of fresh parsley, lemon zest, and garlic. I started with this traditional formula and transformed it into a multi-purpose, delicious sauce: gremolata sauce with mint. Use it fresh, it will brighten up any kind of meat, eggs, or roasted vegetables; or use it as a marinade or salad dressing.

We have so much parsley in the garden, our lemon tree was brimming with lemons, we still have plenty of spring garlic in our greenhouse, and my mom brought home a big bag of fresh mint. I constantly have to find new ways to use all these beautiful herbs in the best possible way.

Ingredients of a gremolata

Parsley, lemon zest, and garlic are the basic ingredients in the classic gremolata, but I wanted to make it as a chunky sauce and add some mint to it since I have so much of it. The result was delicious and I wanted to share it with you.

I used spring garlic, and just one piece, as lately I’ve been making a lot of very garlicky green sauces and I wanted to tone down the garlic a little bit. Plus, while my dad and I can handle a lot of garlic, my mom and my husband are not big fans. If you use garlic cloves instead of spring garlic, use one or two, depending on how strong you want the garlic taste to be.

To make it into a sauce and be able to store this green concoction, I added extra virgin olive oil and lemon. For spices, I used only salt and freshly ground pepper.

gremolata sauce

What tools do you need?

Although I use a blender for many of my green sauces, for this one I like it to be chunky so I use a food processor. You can even chop them by hand if you have the patience and the skills. Traditionally, that’s how gremolata is made. If you use normal garlic cloves, it’s better to grate them before you put them in the food processor. For the lemon, use a lemon zester and make sure you use organic lemons.

gremolata sauce

How to use the gremolata sauce with mint

I am a fan of green sauces and I think this gremolata sauce with mint really goes with everything. I like to top chicken, meat, any kind of cooked animal protein. Goes perfectly with scrambled eggs, sweet potatoes, cauliflower, and any other roasted, sauteed, or steamed vegetables. It also makes a great, simple marinade and can be added as a salad dressing.

You can also try the Plant Paradox Herb Vinaigrette or the Green Dream Herb Dressing.

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Gremolata Sauce with Mint

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By Claudia Curici Serves: 6
Prep Time: 20 minutes

This gremolata sauce with mint is a multi-purpose sauce that will brighten up any kind of meat, eggs, or roasted vegetables. Or use it as a marinade.

Ingredients

  • 2 1/2 cups of chopped parsley (washed and dried)
  • a handful of fresh mint leaves (washed and dried)
  • 1 spring garlic, chopped / or 2 garlic cloves, grated
  • zest of 2 organic lemons (grated)
  • juice of 1/2 lemon (or to taste)
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon freshly ground pepper

Instructions

1

Add the parsley, mint, garlic to a food processor (not blender). Blend until all chopped. It's ok to have a rougher look, that's how gremolata should be. Start adding the oil and continue to mix until you added all the oil.

2

Add the spices and combine.

3

Serve or store in a glass jar in the fridge for a few days.

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