Basil, Lemon & Olive Gremolata

This is my variation of a classic Milanese gremolata; a chopped herb condiment originating in Milan, which always includes grated lemon peel.  Many recipes include parsley, mint and garlic. 

It’s great with most things especially lightly seared kingfish, bream or gold band snapper, and not too shabby with a well brought up roast chook. Good as an accompaniment to an antipasto or to trick up brown rice or even lentils. Also good with osso buco. Should keep for about a month if you don’t scoff it all in one go!

This gremolata is the bomb! 

Basil, Lemon & Olive Gremolata

1 cup raw cashews
1/2 cup pepitas
1/3 cup pitted organic green olives
2 bunches basil, trimmed, rinsed and patted dry
Zest of 1 organic lemon
1/3 cup lemon juice
1/4-1/2 cup extra fabulous organic  olive oil – enough oil to combine

  • In a food processor, blitz all ingredients except the olive oil for about 30 seconds
  • Slowly add the olive oil while pulsing until you get a good crumble-like texture
  • Don’t over process it or you’ll end up with “Hey Pesto”!
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