Parsley Gremolata Recipe
Makes
10 portions
Ingredients
- 1 large bunch of fresh flat-leaf parsley
- 2 cloves garlic, minced
- zest and juice of 1 lemon
- 5-6tbsp olive oil
- pink Himalayan salt, to taste
Method
Blitz all the ingredients together in a high-speed blender.
The resulting texture should be rustic and bitty, not babyfood-smooth.
Taste and adjust the seasoning, if necessary, by adding more lemon, garlic or salt.
Store in an airtight jar in the fridge for up to 2 weeks, though it is better to use sooner rather than later for optimum nutrition benefits.
Recipe from The Menopause Kitchen by Rachel Graham, published by Gill Books. Photography by Jo Murphy
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