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Gremolata Recipe

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


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.


  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. ½ 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).

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