Gremolata

updated Jun 28, 2024

This citrusy Italian condiment is an easy way to add bright, bold flavor to rich or creamy dishes.

Makesabout 1/3 cup

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Gremolata is one of those things where the whole is definitely greater than the sum of its parts. Sprinkled over any number of dishes, it will make every mouthful pop with its bright, fresh flavors.

Along with classic basil pesto and chimichurri sauce, it’s one of the essential condiments made with fresh herbs that you can add to practically anything grilled or roasted. Plus it’s a great way to use up a bunch of parsley!

Gremolata is so simple that you barely need a recipe, but here’s one all the same, just to get you started.

Quick Overview

What Is Gremolata?

Gremolata is an Italian condiment that simply consists of finely grated garlic, lemon zest, and fresh parsley. It’s bright, citrusy, and can be used as a garnish for grilled or roasted vegetables, pastas, and meat dishes.

Why You’ll Love It

Credit: Photo: Alex Lepe; Food Stylist: James Park

Key Ingredients in Gremolata

  • Parsley: Fresh parsley adds a clean, fresh, herbal note. Use flat leaf parsley if available, and wash it well. Most importantly, be sure it is completely dry before you start chopping it. If possible wash and dry it a few hours before you use it and then wrap it in a towel to absorb the last few drops of water. If the stems are thin and subtle, don’t worry too much about including them. If the stems are thick and tough, you’ll want to pluck the leaves. Chop the parsley as finely as possible.
  • Garlic: Since the garlic is raw, you want it as fresh as possible. Old garlic will be yellow and sticky, often with a green shoot growing out, and it will smell strongly and slightly acrid. Fresh garlic will be white, plump, and while its scent will be unmistakably garlicky, it will still smell fresh.
  • Lemon zest: The lemon zest adds zip and brightness.

Tools to Make Gremolata

  • Microplane: Gremolata is an excellent reason to go ahead and get yourself a microplane grater, if you haven’t already. The microplane will finely mince the garlic in about 5 seconds. Having the garlic finely minced is critical to a good gremolata, so if you don’t have a microplane, be sure to chop it as finely as possible. A microplane also is excellent for zesting the lemon as it easily removes just the yellow zest without any of the bitter pith and creates a very finely zested peel.
  • Chef’s knife: Be sure your chef’s knife is as sharp as possible so when your mincing the parsley, you’re making clean cuts through the leaves and not just smashing them with a dull knife blade.
  • Food processor: You can use a food processor, but I find that they don’t chop things as finely or as evenly as I like. The amounts here aren’t that big, so a mini version might work best.
Credit: Photo: Alex Lepe; Food Stylist: James Park

How to Make Gremolata

  1. Chop the parsley. Chop the parsley until it is just shy of being finely minced.
  2. Add the garlic and lemon zest. Grate the garlic and lemon zest over the parsley
  3. Finish the chopping. Finish the chopping while integrating the lemon and garlic into the mix. This method is better than just tossing the separately chopped items as it helps to blend the flavors throughout. You can go with a finely chopped gremolata, but sometimes a more rustic texture is called for. In that case, still grate the garlic and lemon zest but don’t chop the parsley as finely.

Helpful Swaps

Parsley, garlic, and lemon zest make up the classic gremolata, but you can certainly switch things up to suit your dish.

  • Shallots: The garlic can be replaced with shallots.
  • Citrus zest: Use another citrus fruit, such as lime or orange.
  • Fresh herbs: Try other fresh herbs, such as mint or cilantro. Or mix in a few fresh herbs with the parsley, such as adding a bit of tarragon to the classic mixture.

Ways to Use Gremolata

Gremolata Recipe

This citrusy Italian condiment is an easy way to add bright, bold flavor to rich or creamy dishes.

Makes about 1/3 cup

Nutritional Info

Ingredients

  • 1 small bunch

    parsley, washed and dried (enough to make 1 cup loosely-packed)

  • 1 clove

    garlic

  • 2 large

    lemons (enough to make 2 tablespoons of zest)

  • Kosher salt, to taste

Instructions

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  1. Remove the leaves from 1 small bunch of parsley — enough to make 1 cup when very loosely packed. Chop the parsley with a chef's knife until it is nearly finely chopped. It should be less than 1/2 cup.

  2. Using a Microplane or fine-toothed grater, grate 1 clove garlic clove over the parsley.

  3. Using the same grater (don't bother to wash it), grate the zest from 2 large lemons (about 2 tablespoons) on top of the garlic. Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine. Season with kosher salt, to taste.

Recipe Notes

Storage: Store it in an airtight container in the refrigerator for up to 1 day.