Gremolata is one of Italy’s favourite condiments. Most often it contains parsley, lemon zest, salt and garlic. Sometimes we add a bit of olive oil and other times, like this version, some seeds. Gremolata with olive oil is used as a sauce over pasta or grilled meats and vegetables, or to give soups and stews a boost.
We sprinkled this Gremolata on Harissa Meatballs and Lemon Yogurt Sauce.
Gremolata
Roast or sauté the sunflower seeds earlier in the day if you wish. Almonds (chopped) are also a good choice.
Chop the parsley and toss the Gremolata an hour before serving.
Ingredients
- (50 gr) sunflower seeds (6 CHO/1/3 cup/50 gr) 6 CHO
- (30 gr) parsley finely chopped 0 CHO
- Zest of 1 lemon 0 CHO
- ½ tsp. salt 0 CHO
TOTAL CHO 6 CHO
- TOTAL WEIGHT 77 GRAMS
- 6 CHO DIVIDED BY 77 GRAMS = .077 CHO/GRAM
- 1 TBSP = 5 GRAMS (.077 CHO x 5 GR) .385 CHO/TBSP
Instructions
- Heat a non-stick skillet over medium heat and add sunflower seeds.
- Heat until seeds are golden in color and remove to a plate. Set aside.
- Finely chop parsley and toss with seeds, lemon zest and salt.
