ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mint Gremolata

Yield Makes about 1 cup
Gremolata is traditionally made with minced parsley, lemon, and garlic. Adding mint gives a fresh spring flavor that goes well with lamb.

Ingredients

  • 1 cup fresh mint leaves
  • 1/2 cup fresh parsley, washed, drained, and stems removed
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves, minced
  • 2 slices sourdough bread (crust removed), cubed (about 1 cup)
  • 2 tablespoons extra-virgin olive oil
  • Sea salt, to taste
  • Freshly ground pepper, to taste

How to Make It

  1. Combine first 7 ingredients in a blender or food processor, and puree 30 seconds to 1 minute or until ingredients are granular, not smooth. (Pulse to avoid over-processing ingredients.) Scrape gremolata into a small bowl. Season with salt and pepper. Serve immediately, or keep refrigerated in an airtight container up to 1 week.