Name: Gremolata Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 1 bunch flat-leaf parsley, finely chopped (1 cup packed, tender stems OK); 2 garlic cloves, finely minced; Zest of one lemon; 2 teaspoons lemon juice (Meyer Lemon is especially nice); ½ cup olive oil; 1/8- 1/4 teaspoon kosher salt; 1/4 teaspoon pepper, more to taste; pinch chili flakes – optional

This simple recipe for Gremolata is punchy and flavorful! Made with 5 ingredients in just 5 minutes, our version is made into a “sauce” with an olive oil base, perfect for drizzling. Video!

As a chef and caterer, gremolata often saves the day! You can take something that is pretty good and transform it into extraordinary!

Gremolata is like a breath of fresh air, brightening up even the most somber dishes. Punchy, flavorful, and vibrant in color, it truly elevates! Gremolata is an Italian condiment- traditionally, a dry sprinkling of chopped parsley, lemon zest, and garlic.

But my version of Gremolata is different. We make it with olive oil and turn it into a herby “sauce” – a little restaurant and catering trick we’ve used for years that helps preserve the flavor a little longer.

Think of Gremolata as an Italian-style “chimichurri”, a great alternative for those who dislike cilantro or chilies.

Watch How to make Gremolata

Ingredients in Gremolata

Flat leaf Parsley
Lemon- you’ll use the zest and juice!
Garlic- fresh is best!
Salt and pepper
Olive oil- choose one that smooth and not bitter.

How to make Gremolata (two easy ways!)

Option 1: Chop by HanD

When making a small batch of gremolata, I find it easy to just chop everything by hand.

1. Place chopped parsley, garlic, zest, lemon juice, olive oil, salt and pepper in a bowl.

2. Simply stir the ingredients together.

3. Taste. Add more lemon juice if you like. If you want a looser consistency, add a little more oil.

Option 2: FOOD PROCESSOR

When making big batches of Gremolata for catering events, I’ll opt for the food processor- out of ease.

1. Place parsley ( little stems are OK ), garlic and lemon zest in a food processor and pulse until uniformly chopped.

2. Add oil, salt & pepper and lemon juice. Pulse again, until uniformly combined but not too smooth. Add chili flakes for a touch of heat if you like. Taste adjust salt and lemon.

In our catering business, we often served Gremolata with grilled tri-tip or slow-braised meats to brighten them up. At home, I use it on practically everything.

Storing Lemon Gremolata

Gremolata can be stored in an airtight container or sealed jar in the refrigerator for 5-7 days. You can also freeze gremolata topped with olive oil in a sealed jar (or ice cube trays that are covered tightly) for up to 3 months.

Ways to use Gremolata:

Use Gremolita to swirl into soups, spoon over fish, or chicken (like our Creamy Tuscan Chicken!) or eggs, over roasted veggies or avocado toast.
Use it in side salads: Toss with potatoes or pasta or chickpeas
Swirl it into a simple pot of beans, warm pasta, risotto, stuffed shells, or polenta.
Serve with hearty, meaty dishes like braised shanks, grilled beef or lamb.

Spoon Gremolata over Ribolita, Italian Wedding Soup, or Tuscan Eggs or this Black Cod. Or try it over this Spring Polenta. Or over simple baked chicken breast! I also love it as a garnish for Italian dishes, like Baked Rigatoni! If you enjoy this recipe, you may also want to check out our guide for cured olives!

I’m so excited for you to try Gremolata and can’t wait to hear what creative ways you will use it!

xoxo

More Favorite Green Sauces!

Arugula Pesto

Zhoug Sauce

Preserved Lemon Gremolata

Basil Pesto

Gremolata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 38 reviews

Author: Sylvia Fountaine
Prep Time: 10
Total Time: 10
Yield: 2/3 cup 1x
Category: Sauces, condiments
Method: blend
Cuisine: Italian
Diet: Vegan

Print Recipe

Description

A delicious recipe for Gremolata, a zesty Italian herb sauce that brightens and enlivens fish, chicken, pasta, soups and stews. This version is made into a sauce and keeps for 7-10 days in the fridge.

Ingredients

Units Scale

1 bunch flat-leaf parsley, finely chopped (1 cup packed, tender stems OK)
2 garlic cloves, finely minced
Zest of one lemon
2 teaspoons lemon juice (Meyer Lemon is especially nice)
1/2 cup olive oil
1/8– 1/4 teaspoon kosher salt
1/4 teaspoon pepper, more to taste
pinch chili flakes – optional

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Instructions

BY HAND: Place chopped parsley, garlic, zest, lemon juice, olive oil, salt and pepper in a small bowl. Give a stir. Taste. Add more lemon juice if you like. (You want this salty and lemony.) If you want a looser consistency add a little more oil. Add a pinch of chili flakes for heat.

FOOD PROCESSOR: Place unchopped parsley, garlic and zest in a food processor and pulse until chopped. Add oil, salt & pepper and lemon juice. Pulse again, until uniformly combined but not too smooth. Taste and adjust salt and lemon juice. Add chili flakes for a touch of heat if you like. Add more oil for a looser consistency.