Bright & Zesty Gremolata Recipe
This classic gremolata is a vibrant Italian herb sauce that adds a fresh, garlicky, citrusy punch to roasted meats, potatoes, pasta, and more. Made with just 5 simple ingredients, it’s the ultimate flavor booster for busy cooks!
It's a 5-Minute Herb Condiment That Elevates Any Dish!
Much like salsa and pesto, this green sauce known as “gremolata” is incredibly easy to make and always tastes the best when made from your own kitchen.
With just a food processor, you can whip up a fresh batch of this vibrant gremolata sauce to add to your special meals or to give those busy midweek dinners a boost of flavor.
WHY I LOVE HOMEMADE GREMOLATA
- The fresh and zesty flavor of this homemade gremolata cuts through any richness of dark meat and decadent foods.
- It's a versatile condiment that can be paired with an array of grilled meats, fish, and chicken, as well as incorporated into dips and plain spreads.
- With only 4-5 ingredients, you can make your gremolata in just 5 minutes! No need for any technical skills or elaborate kitchen equipment.
KEY INGREDIENTS
- Flat leaf parsley – Flat leaf parsley is more robust in flavor and is the best for homemade gremolata.
- Garlic cloves – This provides a deep flavor in the gremolata. Pre-minced garlic is also an option.
- Lemon juice – Freshly squeezed from half of a lemon. Feel free to add in some lemon zest too for an extra citrusy zing.
- Olive oil – Use high-quality olive oil.
Swaps
- Citrus – You can use the zest of a lime or orange instead of a lemon.
- Aromatic – Shallots are a good replacement for fresh garlic.
- Fresh herbs – Feel free to use mint, basil, or cilantro or a mixture of these with the parsley.
HOW TO MAKE
Making your own gremolata from scratch is an absolute cinch! Just add the ingredients to the food processor and pulse to your desired consistency! You'll love making my Parmesan Roasted Potatoes to use this gremolata on!
Step 1
Add the flat-leaf parsley to the food processor.
Step 2
Add freshly squeezed lemon juice from half of a lemon and the zest to the food processor.
Step 3
Add the garlic cloves.
Step 4
Pour in the olive oil and pulse until combined, but not too smooth.
COOKING TIPS
I prefer a fine texture to this homemade gremolata, but you can create a coarser texture by not pulsing the ingredients in the food processor as much as I have.
If you don't have a food processor, chop the parsley very finely by hand, finely grate the garlic cloves, and zest the lemon zest with a microplane zester.
It's easy to be heavy-handed when it comes to pulsing the ingredients in the food processor. Keep in mind that overly processed parsley can feel mushy.
7 Delicious Ways to Use Gremolata
Gremolata is perfect as a sauce or condiment. Here's how I like to use my homemade gremolata:
- GRILLED MEATS, FISH, AND POULTRY: Drizzle this homemade gremolata over fish, chicken, grilled steak, kebabs, lamp chops, and ribs.
- PASTA OR POLENTA: Gremolata makes a simple pasta dish come to life with fresh and vibrant flavor! You can also drizzle it over a bowl of polenta.
- DIPS: Mix fresh gremolata into plain dips to make them come alive! It's delicious mixed into whipped feta dip or hummus.
- ROASTED VEGGIES: Sprinkle this fresh gremolata over roasted vegetables, cauliflower steaks, or these Parmesan roasted potatoes!
- SOUPS: Add a dollop to your favorite minestrone, Italian wedding, or tomato soup.
- EGGS: Look out, avocado toast! You're about to get elevated with a little spread of this deliciousness. Omelets get an instant flavor lift with gremolata!
- ON SANDWICHES: Bring life to a boring panini or grilled cheese sandwich!
STORAGE TIPS
- FRIDGE: Store leftover gremolata in an airtight container in the fridge for up to a week, similar to any other pesto.
- FREEZER : You can freeze gremolata for up to 6 months. Pour it into ice cube trays and then add the frozen blocks of gremolata to a Ziploc freezer bag for convenience. You can then take as much or little as you need.
MORE CONDIMENTS YOU'LL LOVE
How to Make Gremolata
Ingredients
- 1 cup flat leaf parsley
- 2 cloves garlic
- 2 tsp lemon zest
- Juice of half a lemon
- 1 tablespoon olive oil
Instructions
- Add the parsley, olive oil, garlic, lemon zest, and lemon juice to the bowl of a food processor.
- Pulse until combined, but not too smooth
Notes
David’s Tips for the Best Gremolata
- Texture matters: Aim for confetti-like pieces, not mush.
- No food processor? Finely chop everything by hand.
- Extra bright flavor: Let sit 10 minutes before serving.
- Make it oil-free: Skip olive oil for a lighter version.
This 5-minute gremolata is the secret weapon your cooking needs—it transforms simple dishes into something special with almost no effort!
FREQUENTLY ASKED QUESTIONS
WHAT'S THE DIFFERENCE BETWEEN GREMOLATA AND CHIMICHURRI?
Gremolata contains lemon zest while chimichurri contains vinegar and chili pepper flakes.
CAN I USE CURLY PARSLEY INSTEAD?
I recommend using the flat leaf parsley as it is more robust in flavor. The curly parsley is great for garnishing dishes as a visual effect, but isn't as strong in flavor. Also, Flat leat parlsey has a bit more of a “sweeter” flavor to it.
Can I add other herbs?
Absolutely! Try 1 tsp each of fresh mint, basil, or oregano. Don't be afraid to personalize this gremolata to your own liking!
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