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!
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!
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).
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!
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.
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.
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
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📖 Full Recipe
Gremolata - (Parsley, Garlic & Lemon)
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 -Â 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
- 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.
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