Gremolata is the Milanese answer to Genovese pesto and Argentinian chimichurri: an herby, unblended sauce that cuts through heavier dishes and livens them up. Purist Gremolata is a golden ratio of garlic, lemon zest, and parsley, roughly minced together. But there are endless ways to play with that base. This version, with sesame and cilantro, is great over tofu and forbidden rice, grilled chicken (pictured here) or fish, roasted vegetables, and so much more. —Alison Cayne
Test Kitchen Notes
To read more about gremolata (and two other variations), see the full article. —The Editors
about 1 1/2 cups
cilantro, finely chopped
lime, zested and juiced
1-inch piece of fresh ginger, finely grated or minced
Combining cilantro, zest and ginger. Add in sesame seeds and enough oil to cover. The amount of extra oil you add depends on the consistency you want. Stir in scallions, lime juice, a dash or two of sesame oil and salt to taste. Store in an airtight container in the refrigerator for up to 3 days.