Description
This Tangy Leek and Olive Gremolata Sauce is a fresh and vibrant condiment blending finely chopped leeks, herbs, and olives with lemon and garlic. Bursting with bright citrus notes and a hint of brine from capers and castelvetrano olives, this versatile sauce enhances everything from eggs and toast to fish, chicken, steak, or pasta. Easy to prepare and keeping well in the fridge, it adds a zesty, herbaceous touch to any meal.
Ingredients
Scale
Vegetables and Herbs
- 2 medium leeks (ends trimmed, finely chopped with green parts included)
- 1 bunch cilantro (finely chopped, stems included)
- 1 bunch green onions (finely chopped)
- 15 leaves basil (finely chopped)
Other Ingredients
- 1 large lemon (zested and juiced)
- 2 cloves garlic (grated)
- 2 tbsp capers (roughly chopped)
- ½ cup castelvetrano olives (pitted and roughly chopped)
- ⅔ cup olive oil (extra virgin recommended)
- 1 ½ tbsp white wine vinegar
- 1 tsp kosher salt (or more to taste)
Instructions
- Clean the leeks: Trim both ends of the leeks and cut them in half. Rinse them thoroughly under cold water, spreading the leaves and folds apart to remove all dirt and sand.
- Chop the leeks: Cut the cleaned leeks into small strips and finely chop. Place them in a mixing bowl.
- Prepare the herbs: Finely chop the cilantro (including stems), green onions, and basil leaves. Add them to the bowl with the leeks.
- Prepare the olives and capers: If your castelvetrano olives have pits, carefully remove them by smashing or cutting around each pit. Roughly chop the pitted olives and capers and add to the herb and leek mixture.
- Add citrus, garlic, and seasonings: Zest the lemon and add the zest to the bowl. Squeeze the lemon juice over the mixture. Grate the garlic cloves on top. Add the kosher salt, white wine vinegar, and olive oil. Stir well to combine, adding more olive oil if you prefer a runnier consistency.
- Store and serve: Transfer the sauce to an airtight container and refrigerate for up to two weeks. To preserve the vivid green color and freshness, drizzle a thin layer of olive oil on top before sealing. Use this tangy sauce as a flavorful garnish on eggs, toast, grilled fish, chicken, steak, or pasta dishes.
Notes
- Ensure leeks are washed thoroughly to avoid gritty texture in the sauce.
- Castelvetrano olives are preferred for their mild and buttery flavor; substitute with other green olives if unavailable.
- This sauce stores well and its flavor intensifies after a day in the fridge.
- Adjust olive oil quantity to achieve desired sauce consistency.
- Add more salt or lemon juice to taste after mixing, depending on your preference.
- Great as a zesty topping or marinade base.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: gremolata, sauce, leek sauce, olive sauce, Mediterranean sauce, tangy sauce, herb sauce, lemon garlic sauce, easy sauce, no-cook sauce
