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Parsley Gremolata Recipe


10 portions


  • 1 large bunch of fresh flat-leaf parsley
  • 2 cloves garlic, minced
  • zest and juice of 1 lemon
  • 5-6tbsp olive oil
  • pink Himalayan salt, to taste


Blitz all the ingredients together in a high-speed blender.

The resulting texture should be rustic and bitty, not babyfood-smooth.

Taste and adjust the seasoning, if necessary, by adding more lemon, garlic or salt.

Store in an airtight jar in the fridge for up to 2 weeks, though it is better to use sooner rather than later for optimum nutrition benefits.

Recipe from The Menopause Kitchen by Rachel Graham, published by Gill Books. Photography by Jo Murphy

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