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gremolata in a white bowl

Gremolata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 30 reviews
  • 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 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.


  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