• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Inside The Rustic Kitchen
  • Recipe Index
  • FREE Italian Food Club
  • Tips & Tricks
  • About Us & Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • My Recipe Box
  • About us
  • Subscribe!
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Sauces and Dressings

    Gremolata (Italian Herb Condiment)

    Published: Jan 10, 2021, Last updated: Feb 9, 2021 by Emily This post may contain affiliate links.

    52 shares
    • Facebook
    • Yummly
    • Reddit
    Recipe Print

    Gremolata is a zesty, fresh and vibrant Italian herb condiment made from parsley, garlic and lemon zest. Ready in just 5 minutes it's the easiest way to add a burst of flavour to stews, soups, risotto and so much more!

    Gremolata on a small plate with wedges of lemon and parsley in the background

    If you've got a tonne of parsley that needs using up or want a super simple way to add incredible flavour to pretty much anything then gremolata is the way to go!

    It's zingy, fresh, vibrant and takes no more than 5 minutes to make, it really is that easy. Sprinkle it over roast meats, fish, soups and pasta for a boost of flavour and freshness.

    Ingredients - what you need

    Gremolata is made with just 3 basic ingredients; fresh flat-leaf parsley, garlic and lemon zest. See the photo below that shows you all the ingredients you need!

    An overhead shot of all the ingredients you need to make gremolata

    Step by step recipe instructions

    Remove any thick hardy stalks from the parsley and place on a cutting board. Chop the garlic into rough chunks and place on top of the parsley then add the lemon zest (photo 1).

    Step by step photos showing how to make gremolata

    Using a mezzaluna cutting blade or a sharp knife finely chop everything together until it resembles fine breadcrumbs (photos 2 -4).

    Ways to use it

    The classic way to use gremolata is to sprinkle it over Osso Bucco (braised veal shanks) served with Risotto alla Milanese (saffron risotto). It's the perfect Sunday dinner and takes the dish to a whole other level.

    You can sprinkle it over meats like chicken, fish stews, soups, over pasta or risotto, eggs or roasted vegetables.

    We also have a recipe for Burrata with 'Nduja and Gremolata, it's the most AMAZING appetizer and literally takes 5 minutes to make, seriously this one is a must try!

    A close up of gremolata on a spoon

    Top tips and recipe FAQs

    • Chopping by hand - I like to use a Mezzaluna which is an Italian half-moon shaped knife with a handle at each end for rocking back and forth. It makes chopping super quick and easy but a sharp chef's knife will also work just as well.
    • Trimming the stalks - most stalks are fine to use I generally don't like wasting them unless they are extra thick and tough.
    • Garlic - make sure you use fresh garlic without any bruising or green sprouting stalk.
    • Parsley - You need to use flat-leaf parsley that's been washed and dried completely.
    • Citrus zest - although lemon zest is traditionally added you can also try adding orange or lime zest depending on what you're serving it with.
    How long does it last?

    Gremolata is best served immediately when it's at its freshest but if you have leftovers or want to make it in advance you can cover it in olive oil and store it in the fridge. It'll keep well for up to 5 days.

    Can I use a food processor?

    Although you can use a food processor I recommend chopping by hand so you get the best texture.

    More Italian recipes you might like

    • How To Make Basil Pesto
    • Parsley Pesto Recipe – Fresh And Easy
    • Italian Salsa Verde (Green Sauce)
    • Walnut Sauce – Salsa di Noci

    If you’ve tried this Gremolata recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
    Save RecipeSaved!
    Prevent your screen from going dark
    Gremolata on a small plate with wedges of lemon and parsley in the background
    Print Pin
    No ratings yet

    Gremolata - (Parsley, Garlic & Lemon)

    Gremolata is a zesty, fresh and vibrant Italian herb condiment made from parsley, garlic and lemon zest. Ready in just 5 minutes it's the easiest way to add a burst of flavour to stews, soups, risotto and so much more!
    Course condiment
    Cuisine Italian
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 4 tablespoon
    Calories 12kcal
    Author Emily Kemp

    Ingredients

    • 2 cups fresh flat leaf parsley (50g)
    • Zest of 1 lemon
    • 1 clove garlic

    Instructions

    • Remove any thick hardy stalks from the parsley and place on a cutting board. Chop the garlic into rough chunks and place on top of the parsley then add the lemon zest.
    • Using a mezzaluna cutting blade or a sharp knife finely chop everything together until it resembles fine breadcrumbs.

    Notes

    • Chopping by hand - I like to use a Mezzaluna which is an Italian half-moon shaped knife with a handle at each end for rocking back and forth. It makes chopping super quick and easy but a sharp chef's knife will also work just as well.
    • Trimming the stalks - most stalks are fine to use I generally don't like wasting them unless they are extra thick and tough.
    • Garlic - make sure you use fresh garlic without any bruising or green sprouting stalk.
    • Parsley - You need to use flat-leaf parsley that's been washed and dried completely.
    • Citrus zest - although lemon zest is traditionally added you can also try adding orange or lime zest depending on what you're serving it with.
    • Storage -  Gremolata is best served immediately when it's at its freshest but if you have leftovers or want to make it in advance you can cover it in olive oil and store it in the fridge. It'll keep well for up to 5 days.

    Nutrition

    Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2527IU | Vitamin C: 40mg | Calcium: 41mg | Iron: 2mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Sauces and Dressings

    • Pesto alla Trapanese (Sicilian Pesto)
    • Italian Salsa Verde (Green Sauce)
    • Authentic Bolognese Sauce (Ragu alla Bolongese)
    • Italian Beef Ragu - A Classic Recipe

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ciao, we're Emily and Nathan. Our years living in Italy taught us how to cook authentic and delicious Italian food. We're here to help you put a beautiful meal on the table with tried and tested recipes you can trust. more about us!

    As seen in

    A collage of high profile online publication logos

    Popular Recipes

    • Tiramisu - Authentic Recipe!
    • Mushroom Ravioli With Parmesan Cream Sauce
    • Eggplant Parmigiana (Parmigiana di Melanzane)
    • Italian Beef Ragu - A Classic Recipe
    • Lobster Ravioli with Vodka Cream Sauce
    • Authentic Italian Tomato Sauce - Quick, Easy & Delicious

    Footer

    ↑ back to top

    About

    • About Us & Contact
    • Privacy Policy & Disclosure
    • Accessibility Statement

    My Recipe Box

    • Sign up for email updates and save all your favourite recipes!

    Recipes

    • Pasta
    • Mains
    • Desserts

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2022 Inside the Rustic Kitchen

    52 shares