This gremolata is a wonderful, classic Italian parsley condiment that adds a beautifully fresh element to any meal. It only uses 3 simple ingredients but makes a big impact. It is also incredibly versatile and can be customized in many different ways to suit your tastes perfectly.
Serve over meat or fish dishes like roasted boneless leg of lamb, grilled haddock, or branzino. It also tastes great with a roasted vegetable medley or roasted potatoes!
Jump to:
Gremolata (also called gremolada) is an Italian condiment that only uses 3 ingredients. It features lemon zest, parsley, and garlic to achieve a fresh and light flavor that can enhance various dishes!
It is incredibly easy to make as it only requires chopping and mixing. Additionally, it will add an extra tasty touch to anything you add it to!
🥘 Ingredients
This fantastic condiment only uses 3 ingredients. You could already have them all!
- Parsley - ¾ cup of finely chopped Italian flat-leaf parsley.
- Lemon Zest - 1½ teaspoons of lemon zest from one large lemon.
- Garlic - 1 teaspoon of garlic that has been grated, pressed, or minced.
📖 Variations
- For Marinade: Incorporate a generous amount of olive oil into your gremolata to transform it into a rich, flavorful marinade perfect for meats or vegetables.
- As Salad Dressing: Mix in olive oil and a dash of vinegar with your gremolata to create a fresh, zesty salad dressing that will elevate any salad.
- Creating a Sauce: To craft a sauce ideal for pairing with cheeses, add some red wine vinegar and cranberries to your gremolata. This combination offers a balance of tartness and sweetness.
- Citrus Variation: For an additional or alternative citrus note, substitute lemon zest with orange zest, or use both for a more complex citrus flavor. This tweak can add a refreshing twist to the gremolata.
🔪 How To Make Gremolata
The parsley and garlic should be very finely chopped for this recipe (*see note). To get started, grab your sharp knife and a mixing bowl.
This recipe will make about 6 servings, depending on how much you like to add to your dishes!
- Wash. To begin, wash ¾ cup of parsley and pat it dry completely (*see note).
- Chop. Next, use a sharp knife to cut off and remove any thick stems. Finely chop the parsley and add it to a small mixing bowl.
- Stir. Add in the 1½ teaspoons of lemon zest and 1 teaspoon of minced garlic, and then stir gently to combine. Serve immediately.
💭 Angela's Pro Tips & Recipe Notes
- Garlic Flavor Adjustment: Blanch the garlic cloves in boiling water for a minute before chopping for a milder garlic taste. This process reduces their sharpness.
- Achieving Fine Garlic: Opt for a zester or grater instead of chopping for finely minced garlic. This method yields a finer texture.
- Chopping Technique: Gremolata requires finely chopped parsley and garlic. Avoid using a food processor to prevent turning the ingredients into a puree. Hand chopping is recommended for the best texture.
- Drying Parsley: Ensure the parsley is completely dry before chopping to avoid a clumpy gremolata. Dry it quickly by shaking off excess water and rolling it in a paper towel for a couple of minutes.
- Zesting Citrus: When zesting lemon or any citrus, only zest the colored part of the peel. The white pith underneath is bitter and should be avoided.
- Storage: Gremolata can be stored in an airtight container in the refrigerator for up to 4 days, ensuring its freshness and flavor are preserved.
❓ What Is The Difference Between Gremolata And Chimichurri?
Gremolata is Italian and contains lemon zest, parsley, and garlic. On the other hand, chimichurri is from Argentina and is made of parsley, garlic, olive oil, and red wine vinegar.
❓ What Does Gremolata Taste Like?
Gremolata is a zesty Italian herb sauce that can add a light and fresh flavor to dishes. It is easy to imagine the flavor since it is only made with lemon zest, parsley, and garlic.
❓ What Do I Use Gremolata With?
This condiment is extremely versatile and can be used in many different ways! It is fantastic for fish and meat dishes that would otherwise be bland or very one-note. It tastes great with veggies, in soups or salads, added to pasta or risotto, or even tossed with potatoes!
🥫 More Tasty Condiments
- Cajun Dipping Sauce
- Beef Au Jus
- Tzatziki Sauce
- Hawaiian BBQ Sauce
- Cheese Dip for Pretzels
- Teriyaki Sauce
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Gremolata
Ingredients
- ¾ cup Italian flat leaf parsley (finely chopped)
- 1½ teaspoon lemon zest (from one large lemon)
- 1 teaspoon garlic (grated, pressed, or minced)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To begin, wash your parsley and pat it dry completely (*see note).
- Next, use a sharp knife to cut off and remove any thick stems. Finely chop the parsley and add it to a small mixing bowl.
- Add in the lemon zest and minced garlic and then stir gently to combine. Serve immediately.
Notes
- If you would prefer a more subtle garlic flavor, you can blanch the garlic in boiling water for 1 minute to reduce the sharpness.
- If you want super fine garlic, you can use your zester or grater.
- Gremolata is meant to have both parsley and garlic that are finely chopped. Don't use your food processor, though, as it will turn the mixture into a puree. It is best to do all of the chopping by hand.
- Make sure your parsley is dry before chopping as wet parsley will make your gremolata clumpy. To dry it off quickly, shake off any excess water and roll the bunch in a paper towel. Let it sit for 1-2 minutes.
- When zesting your lemon (or any other citrus fruit) make sure you are only removing the colorful layer of the peel. The white part underneath (called the pith) is very bitter tasting.
- To Store: Cover and store in the fridge for up to 4 days.
Holly says
Could the leftovers as a marinade with meat be frozen?
Angela @ BakeItWithLove.com says
I have never tried that but I would think you could. Give it a try and let us know how it turned out 🙂