📝 About This Recipe
Traditionally served as the crowning glory of Osso Buco, this Gremolata Paste transforms the classic Italian dry garnish into a luscious, versatile condiment. By emulsifying vibrant flat-leaf parsley and aromatic citrus zest with high-quality olive oil and a touch of roasted garlic, we create a concentrated burst of Mediterranean sunshine. It is the ultimate brightener for rich meats, roasted vegetables, or simple crusty bread.
🥗 Ingredients
The Herb Base
- 2 cups Flat-leaf Italian parsley (tightly packed, stems removed and finely chopped)
- 1/4 cups Fresh mint leaves (optional, for added brightness)
Aromatics & Citrus
- 3 tablespoons Lemon zest (from approximately 3 large organic lemons)
- 4 pieces Garlic cloves (roasted until soft)
- 1 piece Raw garlic clove (small, grated for a sharp bite)
- 1 piece Shallot (very small, minced into a paste)
Emulsion & Seasoning
- 1/2 cups Extra virgin olive oil (cold-pressed, high quality)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Flaky sea salt (Maldon or similar)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Capers (rinsed and finely chopped)
- 1 piece Anchovy fillet (optional, mashed into a paste for umami)
👨🍳 Instructions
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1
Begin by roasting your garlic: wrap 4 unpeeled cloves in foil with a drizzle of oil and bake at 400°F (200°C) for 15 minutes until soft. Squeeze the softened pulp out and set aside.
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2
Wash the parsley and mint thoroughly in cold water. Spin them completely dry; any moisture will make the paste watery rather than oily.
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3
Using a very sharp chef's knife, finely mince the parsley and mint. Avoid using a food processor for this step if possible, as it can bruise the herbs and make them bitter.
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4
Zest the lemons using a microplane, ensuring you only get the yellow skin and none of the bitter white pith.
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5
On a cutting board, sprinkle the minced shallot and the raw garlic clove with a pinch of the salt. Use the side of your knife to mash them into a smooth paste.
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6
In a medium mortar and pestle (or a small mixing bowl), combine the roasted garlic pulp and the optional anchovy fillet. Mash until completely smooth.
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7
Add the minced shallot and raw garlic paste to the mortar, stirring to combine the different layers of garlic flavor.
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8
Stir in the finely chopped parsley, mint, and lemon zest. The mixture should look like a very thick, dry herb clump at this stage.
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9
Slowly drizzle in the extra virgin olive oil while stirring constantly with a spoon or pestle. You want the oil to coat every bit of the herbs without completely drowning them.
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10
Fold in the chopped capers, lemon juice, remaining sea salt, and cracked black pepper.
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11
Taste the paste. It should be vibrantly salty, acidic, and herbaceous. Adjust with a drop more lemon juice if it feels too heavy.
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12
Transfer the paste to a glass jar. Press it down to remove air pockets and top with a thin layer of olive oil to preserve the bright green color.
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13
Let the flavors meld at room temperature for at least 30 minutes before serving.
💡 Chef's Tips
Always use the freshest parsley available; if it's wilting, the paste will taste muted. If you don't have roasted garlic, you can sauté the garlic cloves in a little olive oil for 2 minutes to take the raw edge off. To keep the color vibrant for days, blanch the parsley in boiling water for 5 seconds, then shock in ice water before drying and chopping. Avoid metal bowls for mixing as the acid in the lemon can react and create a metallic aftertaste. Substitute lemon zest with orange or lime zest for a unique twist on poultry or seafood.
🍽️ Serving Suggestions
Swirl a generous spoonful into a bowl of hot risotto or creamy polenta. Slather over grilled swordfish or roasted salmon fillets just before serving. Use as a bold sandwich spread for a roast beef or porchetta panino. Serve alongside a platter of roasted root vegetables like carrots and parsnips. Pair with a crisp, high-acidity white wine like a Vermentino or Sauvignon Blanc.