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Gremolata on a small plate with wedges of lemon and parsley in the background
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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!
Prep Time5 mins
Total Time5 mins
Course: condiment
Cuisine: Italian
Servings: 4 tablespoon
Calories: 12kcal
Author: Emily Kemp


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


  • 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.



  • 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.


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