Gremolata is a bright, zesty Italian herb condiment made from parsley, garlic and lemon zest. Ready in about 5 minutes, it’s an effortless way to add fresh flavour to stews, soups, risotto and many other dishes.
If you have a lot of parsley to use up or want a simple way to brighten almost any meal, gremolata is ideal. It’s lively, fresh and takes only minutes to prepare. Sprinkle it over roast meats, fish, soups, pasta or risotto for an instant lift.
Ingredients – what you need
Gremolata uses just three core ingredients: fresh flat-leaf parsley, garlic and lemon zest. Use good-quality, fresh produce for the best flavour.
Step by step recipe instructions
Trim any thick, woody stalks from the parsley and place the leaves on a cutting board. Roughly chop the garlic and add it to the parsley, then add the lemon zest.
Using a mezzaluna or a sharp chef’s knife, finely chop the parsley, garlic and lemon zest together until the mixture resembles fine breadcrumbs.
Ways to use it
The classic pairing is Osso Bucco (braised veal shanks) served with Risotto alla Milanese — gremolata brightens the rich braise and finishes the dish beautifully. It also works wonderfully sprinkled over roasted chicken, grilled fish, stews, soups, pasta, eggs or roasted vegetables.
For a quick, impressive starter try Burrata with ’Nduja and gremolata — a 5-minute appetizer that adds freshness and contrast to creamy burrata.
Top tips and recipe FAQs
- Chopping by hand – A mezzaluna makes chopping quick and easy by rocking back and forth, but a sharp chef’s knife works perfectly well too.
- Trimming the stalks – Most parsley stalks are fine to use; discard only extra-thick or tough stems.
- Garlic – Use fresh, firm garlic cloves without green shoots for a clean flavour.
- Parsley – Flat-leaf parsley should be washed and thoroughly dried before chopping.
- Citrus zest – Lemon is traditional, but orange or lime zest work as alternatives depending on the dish.
Gremolata is best served immediately for maximum freshness. If you need to store it, cover it with olive oil and refrigerate; it will keep for up to 5 days.
You can use a food processor, but chopping by hand typically yields a better texture and prevents the mixture from turning into a paste.
More Italian recipes you might like
- How To Make Basil Pesto
- Parsley Pesto Recipe – Fresh And Easy
- Italian Salsa Verde (Green Sauce)
- Walnut Sauce – Salsa di Noci
If you try this Gremolata recipe, please rate it and share your experience in the comments — feedback is always appreciated!
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to get it right first time.
Gremolata – (Parsley, Garlic & Lemon)
By Emily
Ingredients
- 2 cups fresh flat-leaf parsley (50g)
- Zest of 1 lemon
- 1 clove garlic
Instructions
- Remove any thick, woody stalks from the parsley and place the leaves on a cutting board. Chop the garlic into rough pieces and add the lemon zest.
- Finely chop the parsley, garlic and lemon zest together using a mezzaluna or a sharp knife until the mixture resembles fine breadcrumbs.
Video
Notes
- Chopping by hand – A mezzaluna speeds things up, but a sharp chef’s knife is fine.
- Trimming the stalks – Use most stalks unless they are thick and tough.
- Garlic – Choose fresh, unblemished cloves without green shoots.
- Parsley – Use flat-leaf parsley, washed and dried thoroughly.
- Citrus zest – Lemon is traditional; orange or lime can be used to complement different dishes.
- Storage – Keep covered in olive oil in the fridge for up to 5 days, though it’s best fresh.
Helpful Info for All Recipes
- I usually use extra virgin olive oil unless otherwise noted.
- Vegetable sizes are medium unless specified.
- All recipes are tested with a fan (convection) oven unless stated otherwise.
Nutrition
Carbohydrates: 2 g |
Protein: 1 g |
Fat: 1 g |
Sodium: 17 mg
Nutrition information is an approximation.
Did you try this recipe?
Leave a comment below!