To ensure a coarser, but homogeneous texture, put the finely chopped lemon zest, the finely chopped parsley, the garlic clove in the press or finely chopped, the oil, the salt and the pepper in a large bowl and simply mix well. mix. You can also put all the ingredients directly in the food processor, until the desired texture, but your gremolata will almost always be closer to a salsa or a pesto except of course for the Aces of the robot which has a magnificent Thermomix. ;)
I don't like anchovies, so although I can appreciate when they're used as an ingredient, I never have any on hand. If you use an anchovies from the market, remember to salt more moderately, because they are already very salty.
Adding lightly toasted and crushed pine nuts to the mortar and the zest of an orange to the traditional mixture, this gives a different little boost of freshness. The pine nuts add the nutty taste found in pesto.
Replace the pine nuts with coarsely chopped almonds, lightly toasted in the pan for 7 to 10 minutes, replace 2 of the garlic cloves with the finely chopped shallots and finally add the chopped capers. Honestly you don't have to replace, just add the ingredients!
This version tastes a bit too complex for osso buco, which needs the freshness of traditional gremolata, but on grilled meat dishes or on vegetables like beans or steamed asparagus... that's wonderful!
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