Calm and Bright Gremolata


 

I was introduced this idea from the Chef Rainbow as a way to brighten any dish, and fell in love with it in the summer of '21 as my garden now has a wonderful variety of herbs.

Basically you fine chop fresh herbs (chives, lovage, Thai and Italian basil, lemon thyme, oregano, parsley, sage, rosemary and thyme and pepper&spear mint are what I have this year - use what you have on hand) and add in olive oil, salt to taste (lemon pepper if you want) and lemon juice / zest / rind to make a topping. To describe consistency....it's like you are using the oil, salt and lemon as a light medium to hold the chopped herbs together but not making a paste or sauce. 

Wonderful on pasta, crackers with cream cheese, soups... anything that is bland and needs a flavour boost. Many recipes add garlic and chilli flakes but I think that's too intense. Save garlic for pestos and chili flakes for heat. Keep this as wonderful alternative to spicy / garlicy boosters. Keep calm and let the herbs shine. It's the calm, bright friend you always enjoy a visit with.

This has really had me enjoy the herbal flavours in my garden. 


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