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A simple recipe for Gremolata, a zesty Italian herb sauce that gives a flavorful boost to fish, chicken, pasta, soups and stews.  Made with straightforward 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 bland and unexciting dish 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 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.

What is gremolata?

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.

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

Watch How to make Gremolata | video!

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.
Ingredients in Gremolata

How to make Gremolata (two easy ways!):

Option 1 (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.

mixing gremolata in a bowl

Simply stir the ingredients together.

gremolata in a bowl with a fork.

Option 2 (FOOD PROCESSOR): When 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.

Gremolata  in a food processor

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.

Gremolata in a jar

This recipe makes a 1-cup jar that keeps in the fridge for 7-10 days. I promise…  it won’t last that long, though!

Ways to use Gremolata:

  1. Use Gremolita to swirl into soups, spoon over fish, or chicken or eggs, over roasted veggies or avocado toast.
  2. Use it in side salads: Toss with potatoes or pasta or chickpeas
  3. Swirl it into a simple pot of beans, warm pasta, risotto or polenta.
  4. Serve with hearty, meaty dishes like braised shanks, grilled beef or lamb.
Gremolata in a jar

Spoon Gremolata over Ribolita or Tuscan Eggs or this Black Cod.  Or try it over this Spring Polenta.  Or over simple baked chicken breast!

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


More Green Sauces!

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gremolata in a white bowl

Gremolata Recipe

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


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.


Units Scale
  1. 1 bunch flat-leaf parsley, finely chopped (1 cup packed, tender stems OK)
  2. 2 garlic cloves, finely minced
  3. Zest of one lemon
  4. 2 teaspoons lemon juice (Meyer Lemon is especially nice)
  5. 1/2 cup olive oil
  6. 1/81/4 teaspoon kosher salt
  7. 1/4 teaspoon pepper, more to taste
  8. pinch chili flakes – optional


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 PROCESSORPlace 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.


  1. Store in a sealed jar in the fridge for up to 1 week.
  2. TIP: make sure olive oil is not bitter or rancid (taste before using).


  • Serving Size:
  • Calories: 49
  • Sugar: 0 g
  • Sodium: 18.3 mg
  • Fat: 5.6 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 0.2 g
  • Fiber: 0 g
  • Protein: 0.1 g
  • Cholesterol: 0 mg

Keywords: gremolata, gremolata recipe, gremolata recipes, herb sauce, how to make gremolata, what is gremolata? Gremolata for fish, gremolata for chicken




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  1. This recipe is so simple and so easy to make, but so delicious with the suggested creamy polenta and many other dishes as well. I make it frequently, especially when the garden is full of parsley.

    1. Awesome Erna- I agree, yes it is nice to have around, it elevates everything!

  2. 45 below here in the north woods and this deep green pungent spread is a bracing infusion in our Buddha bowls! Thank you, Sylvia!

  3. I had a bunch of Dill in the fridge and I made this with it… it was fabulous ( I served it with halibut for dinner) and it’s a go-to recipe from now on!

  4. This is great as is. Most of the time I all but eliminate salt (tiny pinch in the food processor) and stir in some roughly chopped capers at the end for a salty/briny sauce that is amazing on fish or pretty much anything

  5. I can’t have citrus but would love to make this sauce. Do you think I could add some vinegar to the herbs instead?

  6. I’ve made this multiple times now and I LOVE it!
    It truly elevates any simple dish.
    Do you think it would be possible to freeze this as well?

    1. Awesome Elisa- and, you could try? Place in a sealed jar and cover with a layer of olive oil to help prevent any discoloration.

      1. …perhaps, in ice tray to take a cube or two as needed.
        I’ll make it with cilantro that we LOVE. Wonder if cilantro could be freezed?

        1. The color may darken, but flavor should be good. You could add a little layer of olive oil to the top before freezing.

        2. My mother in law freezes all of her fresh herbs that are about to turn by processing them with a little olive oil then as someone else said pop in an ice cube tray top with a splash more of olive oil to coat the top and prevent it from turning black.. she adds them to whatever dish she’s cooking in lieu of dried or fresh herbs especially in the winter.. if ur using it to marinade she pops it in the microwave for around 10 seconds then flips another 7 seconds then it’s able to be crumbled into your marinade bowl or bag.. cilantro is her most used herb as she’s from Pakistan!

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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