Classic Gremolata Recipe

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4.75 from 12 votes

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

Prep Time8

Total Time8

Course: Condiments

Cuisine: Italian

Servings: cup

Calories: 38kcal

Author: Cheryl Bennett

Equipment

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

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.

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.

This gremolata sauce recipe will keep in an airtight container in the fridge for up to 10 days, To make it last even longer, freeze it. Portion into ice cube trays and pop out a few tablespoons at a time to brighten the flavor of soups, vegetables and meat.

You can adjust the amount of garlic and lemon zest to suit your personal taste. If you prefer less garlic, use 1 clove instead of 2. If you like a very strong garlic flavor, choose 2 very fat cloves of garlic, or 3 smaller cloves.

Do you like it SUPER lemony? Add in extra lemon juice or lemon zest. You can tweak the quantities to make it EXACTLY as you like it.

You can also OMIT the olive oil and serve it as a dry condiment sprinkled on top of whatever you are serving.

Nutrition