Gremolata (Italian Herb Condiment)

Classic Gremolata is a tangy herb condiment made with fresh lemon zest, parsley, and fresh garlic

Gremolata is a great topping for veggies, meat, soups, pasta, and seafood. It’s one of the best ways to add a finishing touch of fresh flavor to any meal and it only takes 5 minutes to make!

What is Gremolata?

It’s just 3 basic ingredients: Parsley, garlic and lemon zest!

This bright herby condiment originated in Italy and was traditionally served sprinkled on top of Osso Bucco (a braised veal shank to has been slow-cooked for hours) or lamb. The flavor combination really balances out any rich dish.

But, gremolata is also a perfect match for grilled chicken and fish, roasted vegetables, and most any other grilled or roasted meat. It’s nice swirled into soups, sprinkled over eggs, or added into bean or pasta salads.

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Ingredients for our Gremolata Recipe

With just 3 simple ingredients this is a condiment you should have on repeat!

• Fresh Italian Parsley – use flat-leaf parsley for the best flavor. Cut off the thicker stems from the bottom, but the tender part of the stems, toward the leaves, are ok to use
• Garlic Cloves – we use 2 cloves because we just love garlic but you can use 1 clove for a milder taste. Be sure to use fresh garlic, not jarred for this recipe. Since the garlic is raw you will want to use the freshest cloves possible
• Lemon Zest – choose a bright firm lemon for the freshest tasting zest

It’s handy to use a zester or Microplane tool to zest the lemon. If you don’t have one then carefully grate just the yellow part of the peel. Don’t use the white part, called the pith, because it is bitter.

You can also use the Microplaner to grate the garlic if you want it really finely minced.

How to make Gremolata (2 methods)

Gremolata is super easy to make by hand or in a mini food processor. If you are making a larger batch then the food processor is a nice time saver.

1. By Hand: Cut off the thicker ends of the parsley stems and discard. Finely chop the parsley, grate the lemon zest, and mince the garlic. Mix everything together in a small bowl until well combined.
2. In a mini Food Processor: Remove the stems from the parsley, add to the processor bowl, then add the lemon zest and the garlic cloves (no need to mince the cloves). Process until very well combined. You may need to stop and scrape down the bowl once or twice.

Gremolata works best if the parsley is very dry when you start to prepare it. I like to put mine in a salad spinner after I wash it, if I am in a rush.

If your mixture looks a little wet and clumpy (this happens more commonly if you use a food processor) just spread it out on a baking sheet and let it air dry for about an hour. Give it a fluff every 20 minutes or so to break up any clumps.

How to serve Gremolata

There are so many ways to use this delicious condiment! Like its herby cilantro-based cousin, Chimichurri Sauce, the possibilities are endless.

Here are some of our favorite way to use gremolata:

• Perfect for topping vegetables. Roasted Asparagus and cauliflower are perfect with Gremolata sprinkled on top
• Swirl a little gremolata into your soup to give it an extra kick!
• We like to add it to our Oven Roasted Potatoes after they come out of the oven to give them a pop of flavor
• Delicious on top of most red meats, as well as chicken and pork
• Ideal on salmon and most white fish
• A great way to add flavor to pasta with a drizzle of olive oil
• Sprinkle a little on your avocado toast!

Making a Marinade or Dressing:

It’s simple to turn this condiment into a super flavorful marinade to be used on meats or seafood.

We like it drizzled on a sizzling steak or a freshly seared piece of halibut. It’s ideal for marinating shrimp or scallops, as well.

Marinade:

• Add 1/4 cup of extra virgin olive oil to 4 tablespoons of the prepared gremolata and blend (or shake) well
• Use as you would any other marinade

Salad Dressing:

• To make Salad Dressing: Add some of the base gremolata mixture and the juice from the zested lemon together. Then drizzle in olive oil until you achieve the consistency you like, and whisk well to combine
• Store in the refrigerator in a glass jar with a lid. When ready to use allow the dressing to come to room temperature for about 10 minutes. Shake well to combine before serving. Will keep for about 10 days.

How to store:

Gremolata is best used the day it is made. The flavor remains bold and bright on day one but will lose some of those qualities after a day or so. However, you can actually keep it for up to 5 days in the refrigerator in an airtight container.

More Sauces and Condiments to try:

• Pesto Sauce and Chimichurri Sauce can both be used in many of the same ways as gremolata
• Our easy Teriyaki Sauce is great on chicken and fish
• Spicy Peanut Sauce will liven up noodles and Chicken Skewers
• Sweet Asian Chili Sauce is delicious slathered on Grilled Corn on the Cob or used to dip your Coconut Shrimp or egg rolls