Go Back
David Murphy

How to Make Gremolata

Brighten any roasted vegetable or grilled protein with this classic Italian gremolata. Fresh parsley, zesty lemon, garlic, and a drizzle of olive oil whirl together in seconds to create a punchy, no-cook topping. Make it while dinner rests, then spoon the herb mixture over hot food for an instant pop of color and flavor.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course: Kitchen Tips
Cuisine: International
Calories: 154

Ingredients
  

  • 1 cup flat leaf parsley
  • 2 cloves garlic
  • 2 tsp lemon zest
  • Juice of half a lemon
  • 1 tablespoon olive oil

Instructions
 

  1. Add the parsley, olive oil, garlic, lemon zest, and lemon juice to the bowl of a food processor.
  2. Pulse until combined, but not too smooth

Nutrition

Serving: 1gCalories: 154kcalCarbohydrates: 6gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 35mgPotassium: 357mgFiber: 2gSugar: 1gVitamin A: 5055IUVitamin C: 82mgCalcium: 94mgIron: 4mg

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.

Tried this recipe?

Let us know how it was!