A flavorful recipe for Gremolata, a zesty Italian herb sauce that gives a flavorful boost to fish, chicken, pasta, soups and stews. Made with very simple ingredients, in just 5 minutes, this version is made into a “sauce” with an olive oil base and keeps for 7 days in the fridge. Video!
Many of you are probably already familiar with Gremolata- but if not, this could be the difference between a dish that is bland and unexciting to something alive and truly bursting with flavor! And the best thing is it only takes FIVE minutes to make, and I’m pretty sure you already have the simple ingredients on hand.
Gremolata is an Italian condiment- one of my “go-to” flavor boosters at home and in my catering business. Traditionally it is a dry sprinkling of chopped parsley, lemon zest, and garlic.
But this version of Gremolata is different. It is made with olive oil as a base and turned into an herby “sauce” – a little catering trick we’ve used for years that helps preserve the flavor a little longer.
Gremolata | 30-second video
How to use Gremolata:
- Use Gremolita to swirl into soups, spoon over fish, or 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 or polenta.
- Serve with hearty meaty dishes like braised shanks, grilled beef or lamb.
Gremolata is like a breath of fresh air, enlivening and brightening up even the most somber of dishes. Plus it adds a bit of color which always makes dishes more appealing.
How to make Gremolata (two easy ways!):
- BY HAND: Place chopped parsley, garlic, zest, lemon juice, olive oil, salt and pepper in a 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.
- FOOD PROCESSOR: If making big batches of Gremolata, I’ll opt for the 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. Add chili flakes for a touch of heat if you like.
In catering, we would often serve Gremolata with grilled beef or slow-braised meats to give them a bit of brightness. At home, I use it on practically everything.
Think of Gremolata as an Italian-style “chimichurri”, a great alternative for those who dislike cilantro or chilies.
This recipe makes a 1 cup jar that keeps for 7-10 days in the fridge. I promise… it won’t last that long though!
Gremolata can be made in a food processor, or simply chop up the ingredients and stir it up in a bowl….your choice!
I’m so excited for you to try Gremolata and hear what creative ways you will use it!
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.
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.
- Store in a sealed jar in the fridge for up to 1 week.
- TIP: make sure olive oil is not bitter or rancid (taste before using).
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