Honey Gremolata

By Oliver Schwaner-Albright

Total Time
Refrigerate for at least 30 minutes
Rating
3(6)
Comments
Read comments

Featured in: Grilling Over Wood as a Sweaty, Smoky Sport

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:1½ cups
  • 1cup fresh flat-leaf parsley, chopped
  • ½cup fresh oregano, chopped
  • 1teaspoon minced garlic
  • ¾teaspoon grated lemon zest
  • 1tablespoon fresh lemon juice
  • 1tablespoon honey
  • 1cup extra virgin olive oil
  • Salt
  • freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

259 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 99 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a bowl, mix together ½ cup parsley and remaining ingredients. Season to taste. Cover and refrigerate for at least 30 minutes and up to 24 hours. Just before serving, mix in remaining ½ cup parsley.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

3 out of 5
6 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.