Flavorful Gremolata, a zest Italian herb sauce that brightens and enlivens dishes, made with very simple ingredients. Swirl it into soups and stews, spoon it over fish, eggs, pasta, risotto dishes, or grilled and braised meats, elevating them!
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. This version is made with olive oil, parsley and lemon zest. Simple ingredients that come together in a way that really work to elevate dishes. I often use Gremolita to swirl into soups, spoon over fish, eggs, roasted veggies or avocado toast, swirl into beans or pasta or risotto or serve with hearty meaty dishes like braised shanks. It’s like a breath of fresh air, enlivening and brightening up even the most somber dishes. Plus it adds a bit of color which always makes dishes more appealing.
In catering we would always serve this with grilled beef or slow braised meats to give them a bit of brightness. At home, I use it on every thing.
Think of this as an Italian style “chimichurri”, a great alternative for those who dislike cilantro or chilies.
This recipe make a small jar that keeps for 7-10 days in the fridge.
I promise, it won’t last that long though!
Spoon this over Ribolita or Tuscan Eggs. I’m so exited for you to try Gremolata and hear what creative ways you will use it! Remember to tag your photos #feastingathome so I can see!Print
Flavorful Gremolata, an Italian Parsley Lemon Oil that brightens and enlivens dishes, made with very simple ingredients. Swirl it into soups and stews, spoon it over fish, eggs, pasta, risotto dishes, or grilled and braised meats.
- Prep Time: 5
- Total Time: 5
- Yield: 2/3 cup
- Category: Sauces and condiments
- Method: blend
- Cuisine: Italian
- 1 cup packed Italian Parsley ( small stems OK)
- 1-2 garlic cloves
- Zest of one small lemon, plus 1 teaspoon lemon juice ( Meyer Lemon is especially nice)
- ½ cup olive oil
- ⅛ teaspoon kosher salt and pepper
- pinch chile flakes – optional
- Place 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.
- Store in a jar in the fridge for up to 1 week.