This simple condiment is a cook’s secret weapon. It can turn a mediocre dish into something amazing. The combination of parsley, garlic and lemon is unbeatable and it complements so many different dishes.
The bonus of this easy sauce, you likely have everything you need to make it.
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How to make gremolata
You might also be asking “what is gremolata”?
Traditionally, gremolata is a mixture of parsley, garlic and lemon zest, chopped by hand. If I’m making a small batch, enough for one dinner, this is the preferred method.
Chopping everything by hand allows you to control the texture of the parsley and garlic a bit better than a machine. All you need is a sharp chef’s knife and a cutting board.
If you are making a big batch of this gremolata recipe, the food processor makes quick work of it. Back in my restaurant and catering days, this was the way we made it.
It is less finessed, because you can’t control the blade as well as a knife, however, it is faster and easier. Also worth noting, if you aren’t confident with a knife yet or you have trouble with your grip, this is the way to go.
The parsley and garlic go into the food processor first. Pulse a few times to break them up, then pulse a bit more to get the mixture a bit finer.
Use a microplane to zest the lemon, add it to the processor. Give it a few more pulses with some olive oil, lemon juice, salt and a pinch of pepper. By making it into a “sauce”, this also extends the life of the gremolata.
How can I use this gremolata recipe?
This sauce is good on nearly everything, even eggs.
It’s a great option for people who don’t like cilantro. Use it in place of chimichurri or a salsa verde. Add in a pinch of red pepper flakes for a bit of heat.
To change it up, use lime instead of lemon, add in scallions or a few basil leaves for a different flavor.
Can gremolata be made ahead of time?
Yes! If you are making it ahead of time, add olive oil and keep it in an airtight container. You can store it in the fridge for about a week.
Make a quick batch of this Italian flavor-booster and let me know how you used it!
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- 1 bunch flat-leaf Italian parsley (tender stems ok, don't use the thicker part)
- 2 cloves garlic, peeled
- zest of 1 - 2 lemons
- 1/2 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt (Diamond Crystal)
- 1/4 teaspoon black pepper
- Chop parsley and garlic until almost minced.
- Zest lemon(s) and add to parsley and garlic. Gently mix to combine.
- Add olive oil, 2 teaspoons lemon juice, salt and pepper to parsley mixture.
- Stir to combine and taste. Adjust salt, add remaining lemon juice if desired.
- Store, refrigerated, in an airtight container for about a week.
To make in food processor:
Add roughly chopped parsley, garlic and zest to the food processor and pulse until chopped.
Add lemon juice, oil, salt & pepper. Pulse a few more times, until uniform but not a paste. Taste gremolata, adjust salt or lemon juice, if needed. Add a bit more oil to make it more of a sauce consistency.
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Serving Size:2 tablespoons
Amount Per Serving: Calories: 38Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 266mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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