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A Life in Food by real-life Chef Cheryl Bennett

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July 11, 2020

Gremolata recipe {easy Italian condiment}

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Three simple ingredients make up this easy gremolata recipe -parsley, garlic and lemon. Use on grilled shrimp, steak, vegetables or fish to give them a boost of flavor.

gremolata sauce in glass jar with spoon

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.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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.

chopped gremolata on plate

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.

parsley on cutting board

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.

garlic

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?

• Side dishes – drizzle a few tablespoons of gremolata over baked fingerling potatoes or spinach artichoke pasta salad.

• Soups – swirl a spoonful into a bowl of Minestrone or Italian wedding soup.

• Main dishes – serve this sauce with roasted chicken and vegetables or grilled steak.

overhead view of gremolata with parsley and garlic

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.

gremolata in jar

Make a quick batch of this Italian flavor-booster and let me know how you used it!

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Continue to Content
Yield: 1 cup

Classic Gremolata Recipe

Classic Gremolata Recipe

Use this delicious gremolata recipe on everything from grilled steak to veggies.

Prep Time 8 minutes
Total Time 8 minutes

Ingredients

  • 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

Instructions

  1. Chop parsley and garlic until almost minced.
  2. Zest lemon(s) and add to parsley and garlic. Gently mix to combine.
  3. Add olive oil, 2 teaspoons lemon juice, salt and pepper to parsley mixture. 
  4. Stir to combine and taste. Adjust salt, add remaining lemon juice if desired.
  5. Store, refrigerated, in an airtight container for about a week.

Notes

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Wusthof Classic 8-Inch Chef's Knife
    Wusthof Classic 8-Inch Chef's Knife
  • Cuisinart 11-Cup Food Processor, Brushed Stainless
    Cuisinart 11-Cup Food Processor, Brushed Stainless

Nutrition Information:

Yield:

8

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: Italian / Category: Condiment

Thanks for stopping by! Have a delicious day 🙂

cheryl

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Filed Under: Condiment Tagged With: condiment, green sauce, gremolata, gremolata recipe, gremolata sauce, how to make gremolata, Italian gremolata, salsa verde

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