Just made a batch of gremolata for Osso Bucco and not sure what to do with the rest? Don’t chuck it. Though gremolata, made from parsley, lemon zest, and toasted pine nuts is traditionally served atop Italian braised veal shanks to add zest and a final dash of flavor, the condiment can also be used to brighten up a number of dishes. Here are five other great ways to use gremolata.
As a salad dressing
Mixed with olive oil and lemon juice or vinegar, gremolata becomes a great dressing for salad. Try it with arugula and shaved parmesan! If you need a refresher on how to make a vinaigrette, click here!
As a marinade
Use gremolata to flavor-up meat and fish as a marinade. Add some oil to the gremolata and rub it over a couple of boneless, skinless chicken breasts before grilling.
In addition to the standard meatball ingredients, including breadcrumbs, onion, garlic, and parsley, Neapolitan meatballs also call for toasted pine nuts. Sneak some gremolata into your next batch of meatballs for full texture and a bright flavor.
Gremolata can replace the regular addition of parsley to boost up flavor in a basic pasta dish, such as Aglio e Olio. Add the gremolata to the pan when there’s one minute left sautéing or sprinkle on top while the pasta is still warm.
Over roasted vegetables
Fresh, perfectly roasted veggies, with just the right amount of char on the edges, rarely need more than a hit of salt and lemon. But sprinkling gremolata over the top of roasted asparagus, Brussels sprouts, carrots and more looks impressive for entertaining and adds some major deliciousness!