Sauces and Dressings

Gremolata (Italian Herb Condiment)

January 10, 2021 by Emily

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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

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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!

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 tbsp
Calories 12kcal
Author Emily Kemp

Ingredients

  • 2 cups fresh flat leaf parsley
  • 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.

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 this brand 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 here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We’d love you see what you’re getting up to in the kitchen!

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