Gremolata is Italian and Chimichurri is from Argentina.
Both pretty much the same- delicious.
No matter where this originated, obviously people all over the world can stand behind this.
The intent is the same, a flavorful, herb packed burst of yumminess.
I am addicted. I love it more than I should.
Today my Google spell check told me "yumminess" wasn't a word, but suggested "chrumminess"? WHAT is up with that?
This is YUMMY, not chrummy. Geez.
Here's a couple of other ways to use gremolata, or chimichurri:
- Beef Kebabs with Chimichurri
- Baked Feta with Chimichurri
- On top of baked fish, like salmon or sole.
- Mix into pasta salads
- Mixed in salad dressings
- Stir a tablespoon, or two, into soups like minestrone
- Serve it with fresh bread, it's great as a dipping sauce.
1 cup fresh parsley
1 cup fresh cilantro
½ bunch green onions, cut into 2" lengths
3/4 cup extra-virgin olive oil
3-4 cloves garlic
2 to 3 tablespoons fresh lemon juice
1 tsp lemon zest OR 1 Tbsp minced preserved lemons recipe here
Kosher salt and freshly ground pepper
In a food processor, add the parsley, cilantro, green onions and garlic. Pulse until you have a small mince, but not so fine that it starts to become a paste.
OR, you can hand chop it too, which is what I usually do. A little chunkier, but just as nice.
Here's a picture of it on my Baked Feta with Chimichurri