Basil Gremolata

Basil Gremolata

Oooh this Summer has been a busy one, and now we are already in to Fall.  Good thing we preserved some of Summer’s gorgeous basil.  So what to do with all that lovely Basil Paste we just made a few weeks back? I’ve got a little something up my sleeve that puts an answer to that very question.  This time we are going for a bit of an unconventional twist on the classic Gremolata. 

Usually a classic Gremolata is a dry or sometimes wet combination of chopped parsley with citrus, garlic and salt.  Ours will be a little different thanks to the basil and a little wet thanks to the Olive Oil our Basil Paste base, but that’s okay because the flavor is sensational either way.  You certainly could use fresh Basil if you have some handy.  So what we will be creating here is Emerald Summer Sunshine on a spoon, my friends.

Basil Gremolata

  • 2 Tablespoons Basil Paste or 1/2 Cup Fresh Basil Leaves, finely chopped
  • 1 Teaspoon Garlic, finely minced
  • Zest of 1/2 Lemon
  • Twist or two of Fresh Cracked Pepper
  • Pinch of Sea Salt

Combine all ingredients in a bowl and mix together thoroughly.

It just doesn’t get any easier than this.  This is amazing on fish, chicken, tofu, toasted baguettes, mixed into a vinaigrette or any other creative way you want to put it to use.

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One Response to Basil Gremolata

  1. That looks so good, I love fresh basil!

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