Gremolata- Condiment for Beef, Pork, Fish, Veggies or Bread!

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.

NOTE- I used my preserved lemons in the recipe in place of the fresh lemon juice and zest- incredible!.

 

Ingredients:

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