Jump to Recipe This gremolata is a wonderful, classic Italian parsley condiment that adds a beautifully fresh element to any meal! It only uses 3 simple ingredients, but makes a big impact! Not to mention, it is incredibly versatile and can be customized in a ton of different ways to perfectly suit your tastes. The Best Gremolata Recipe Gremolata (also called gremolada) is an Italian condiment that only uses 3 simple ingredients! It features lemon zest, parsley, and garlic to achieve a fresh and light flavor that can enhance a wide variety of different dishes! It is incredibly easy to make as it only requires chopping and mixing. Additionally, it will add an extra tasty touch to anything you add it to! Gremolata is great for adding a fresh flavor to any dish!
Jump to:The Best Gremolata Recipe š„ Gremolata Ingredients šŖ How To Make Gremolata š Angela’s Tips & Recipe Notes š Variations ā What Is The Difference Between Gremolata And Chimichurri? ā What Does Gremolata Taste Like? ā What Do I Use Gremolata With? š„« More Tasty Condiments š Recipe
š„ Gremolata Ingredients This fantastic condiment only uses 3 ingredients! In fact, you could already have them all!
Parsley - Ā¾ cup of finely chopped Italian flat-leaf parsley.Lemon Zest - 1Ā½ teaspoons of lemon zest from one large lemon.Garlic - 1 teaspoon of garlic that has been grated, pressed, or minced. šŖ How To Make Gremolata Both the parsley and garlic should be very finely chopped for this recipe (*see note). To get started, grab your sharp knife and a mixing bowl! This recipe will make about 6 servings, depending on how much you like to add to your dishes!
Wash. To begin, wash Ā¾ cup of parsley and pat it dry completely (*see note).Chop. Next, use a sharp knife to cut off and remove any thick stems. Finely chop the parsley and add it to a small mixing bowl.Stir. Add in the 1Ā½ teaspoons of lemon zest and 1 teaspoon of minced garlic and then stir gently to combine. Serve immediately. Gremolata is especially tasty when added to meat or fish dishes like roasted boneless leg of lamb or grilled haddock! It also tastes great with veggies like a roasted vegetable medley! Enjoy! š Angela’s Tips & Recipe Notes If you would prefer a more subtle garlic flavor, you can blanch the garlic in boiling water for 1 minute to reduce the sharpness.If you want super fine garlic, you can use your zester or grater.Ā Gremolata is meant to have both parsley and garlic that are finely chopped. Don’t use your food processor, though, as it will turn the mixture into a puree. It is best to do all of the chopping by hand.Ā Make sure your parsley is dry before chopping as wet parsley will make your gremolata clumpy. To dry it off quickly, shake off any excess water and roll the bunch in a paper towel. Let it sit for 1-2 minutes.When zesting your lemonĀ (or any other citrus fruit)Ā make sure you are only removing the colorful layer of the peel. The white part underneathĀ (called the pith)Ā is very bitter tasting.To Store: Cover and store in the fridge for up to 4 days. š Variations Add a decent amount of olive oil to turn this into a fantastic marinade!If you add in some olive oil and just a splash of vinegar, you’ll have a wonderfully delicious salad dressing!Add in some red wine vinegar and cranberries to make a tasty sauce that pairs well with cheeses.Swap out the lemon zest for orange zest (or use both) for an extra citrus twist! ā What Is The Difference Between Gremolata And Chimichurri? Gremolata is Italian and contains lemon zest, parsley, and garlic. On the other hand, chimichurri is from Argentina and is made of parsley, garlic, olive oil, and red wine vinegar. ā What Does Gremolata Taste Like? Gremolata is a zesty, Italian herb sauce that can add a light and fresh flavor to dishes. Since it is only made with lemon zest, parsley, and garlic, it is easy to imagine the flavor. ā What Do I Use Gremolata With? This condiment is extremely versatile and can be used in a ton of different ways! It is fantastic for fish and meat dishes that would otherwise be bland or very one-note. It tastes great with veggies, in soups or salads, added to pasta or risotto, or even tossed with potatoes! š„« More Tasty Condiments Cajun Dipping SauceBeef Au JusTzatziki SauceHawaiian BBQ SauceCheese Dip for PretzelsTeriyaki Sauce
Do you love a recipe you tried? Please leave a 5-starĀ šrating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social mediaĀ @Ā Pinterest,Ā Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
š Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews
Gremolata
This gremolata is a wonderful, classic Italian parsley condiment that adds a beautifully fresh element to any meal! It only uses 3 simple ingredients, but makes a big impact! Not to mention, it is incredibly versatile and can be customized in a ton of different ways to perfectly suit your tastes.
Author | Angela
Servings: 6 servings Calories: 4kcal Prep 5 minutes Cooking 0 minutes Total Time 5 minutes
Pin Recipe Share on Facebook IngredientsĀ US CustomaryMetric1x2x3xā¢ Ā¾ cup Italian flat leaf parsley (finely chopped)ā¢ 1Ā½ teaspoon lemon zest (from one large lemon)ā¢ 1 teaspoon garlic (grated, pressed, or minced)
InstructionsTo begin, wash your parsley and pat it dry completely (*see note).Ā¾ cup Italian flat leaf parsleyNext, use a sharp knife to cut off and remove any thick stems. Finely chop the parsley and add it to a small mixing bowl.Add in the lemon zest and minced garlic and then stir gently to combine. Serve immediately.1Ā½ teaspoon lemon zest, 1 teaspoon garlic Equipment You May NeedGrater SetCutting BoardMixing Bowl Notes If you would prefer a more subtle garlic flavor, you can blanch the garlic in boiling water for 1 minute to reduce the sharpness. If you want super fine garlic, you can use your zester or grater.Ā Gremolata is meant to have both parsley and garlic that are finely chopped. Don’t use your food processor, though, as it will turn the mixture into a puree. It is best to do all of the chopping by hand.Ā Make sure your parsley is dry before chopping as wet parsley will make your gremolata clumpy. To dry it off quickly, shake off any excess water and roll the bunch in a paper towel. Let it sit for 1-2 minutes. When zesting your lemon (or any other citrus fruit) make sure you are only removing the colorful layer of the peel. The white part underneath (called the pith) is very bitter tasting. To Store: Cover and store in the fridge for up to 4 days.
NutritionCalories: 4kcal | Carbohydrates: 1g | Protein: 0.3g (1%) | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 44mg (1%) | Fiber: 0.3g (1%) | Sugar: 0.1g | Vitamin A: 632IU (13%) | Vitamin C: 11mg (13%) | Calcium: 12mg (1%) | Iron: 0.5mg (3%) Did you try this recipe? Rate it below!I canāt wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! gremolada, gremolata Course CondimentsCuisine ItalianAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
This gremolata is a wonderful, classic Italian parsley condiment that adds a beautifully fresh element to any meal! It only uses 3 simple ingredients, but makes a big impact! Not to mention, it is incredibly versatile and can be customized in a ton of different ways to perfectly suit your tastes.
The Best Gremolata Recipe
Gremolata (also called gremolada) is an Italian condiment that only uses 3 simple ingredients! It features lemon zest, parsley, and garlic to achieve a fresh and light flavor that can enhance a wide variety of different dishes!
It is incredibly easy to make as it only requires chopping and mixing. Additionally, it will add an extra tasty touch to anything you add it to!
š„ Gremolata Ingredients
This fantastic condiment only uses 3 ingredients! In fact, you could already have them all!
- Parsley - Ā¾ cup of finely chopped Italian flat-leaf parsley.Lemon Zest - 1Ā½ teaspoons of lemon zest from one large lemon.Garlic - 1 teaspoon of garlic that has been grated, pressed, or minced.
šŖ How To Make Gremolata
Both the parsley and garlic should be very finely chopped for this recipe (*see note). To get started, grab your sharp knife and a mixing bowl!
This recipe will make about 6 servings, depending on how much you like to add to your dishes!
- Wash. To begin, wash Ā¾ cup of parsley and pat it dry completely (*see note).Chop. Next, use a sharp knife to cut off and remove any thick stems. Finely chop the parsley and add it to a small mixing bowl.Stir. Add in the 1Ā½ teaspoons of lemon zest and 1 teaspoon of minced garlic and then stir gently to combine. Serve immediately.
Gremolata is especially tasty when added to meat or fish dishes like roasted boneless leg of lamb or grilled haddock! It also tastes great with veggies like a roasted vegetable medley! Enjoy!
š Angela’s Tips & Recipe Notes
- If you would prefer a more subtle garlic flavor, you can blanch the garlic in boiling water for 1 minute to reduce the sharpness.If you want super fine garlic, you can use your zester or grater.Ā Gremolata is meant to have both parsley and garlic that are finely chopped. Don’t use your food processor, though, as it will turn the mixture into a puree. It is best to do all of the chopping by hand.Ā Make sure your parsley is dry before chopping as wet parsley will make your gremolata clumpy. To dry it off quickly, shake off any excess water and roll the bunch in a paper towel. Let it sit for 1-2 minutes.When zesting your lemonĀ (or any other citrus fruit)Ā make sure you are only removing the colorful layer of the peel. The white part underneathĀ (called the pith)Ā is very bitter tasting.To Store: Cover and store in the fridge for up to 4 days.
š Variations
- Add a decent amount of olive oil to turn this into a fantastic marinade!If you add in some olive oil and just a splash of vinegar, you’ll have a wonderfully delicious salad dressing!Add in some red wine vinegar and cranberries to make a tasty sauce that pairs well with cheeses.Swap out the lemon zest for orange zest (or use both) for an extra citrus twist!
ā What Is The Difference Between Gremolata And Chimichurri?
Gremolata is Italian and contains lemon zest, parsley, and garlic. On the other hand, chimichurri is from Argentina and is made of parsley, garlic, olive oil, and red wine vinegar.
ā What Does Gremolata Taste Like?
Gremolata is a zesty, Italian herb sauce that can add a light and fresh flavor to dishes. Since it is only made with lemon zest, parsley, and garlic, it is easy to imagine the flavor.
ā What Do I Use Gremolata With?
This condiment is extremely versatile and can be used in a ton of different ways! It is fantastic for fish and meat dishes that would otherwise be bland or very one-note. It tastes great with veggies, in soups or salads, added to pasta or risotto, or even tossed with potatoes!
š„« More Tasty Condiments
- Cajun Dipping SauceBeef Au JusTzatziki SauceHawaiian BBQ SauceCheese Dip for PretzelsTeriyaki Sauce
Do you love a recipe you tried? Please leave a 5-starĀ šrating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social mediaĀ @Ā Pinterest,Ā Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
š Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews
Gremolata
This gremolata is a wonderful, classic Italian parsley condiment that adds a beautifully fresh element to any meal! It only uses 3 simple ingredients, but makes a big impact! Not to mention, it is incredibly versatile and can be customized in a ton of different ways to perfectly suit your tastes.
Author | Angela
Servings: 6 servings Calories: 4kcal Prep 5 minutes Cooking 0 minutes Total Time 5 minutes
Pin Recipe Share on Facebook IngredientsĀ US CustomaryMetric1x2x3xā¢ Ā¾ cup Italian flat leaf parsley (finely chopped)ā¢ 1Ā½ teaspoon lemon zest (from one large lemon)ā¢ 1 teaspoon garlic (grated, pressed, or minced)
InstructionsTo begin, wash your parsley and pat it dry completely (*see note).Ā¾ cup Italian flat leaf parsleyNext, use a sharp knife to cut off and remove any thick stems. Finely chop the parsley and add it to a small mixing bowl.Add in the lemon zest and minced garlic and then stir gently to combine. Serve immediately.1Ā½ teaspoon lemon zest, 1 teaspoon garlic Equipment You May NeedGrater SetCutting BoardMixing Bowl Notes If you would prefer a more subtle garlic flavor, you can blanch the garlic in boiling water for 1 minute to reduce the sharpness. If you want super fine garlic, you can use your zester or grater.Ā Gremolata is meant to have both parsley and garlic that are finely chopped. Don’t use your food processor, though, as it will turn the mixture into a puree. It is best to do all of the chopping by hand.Ā Make sure your parsley is dry before chopping as wet parsley will make your gremolata clumpy. To dry it off quickly, shake off any excess water and roll the bunch in a paper towel. Let it sit for 1-2 minutes. When zesting your lemon (or any other citrus fruit) make sure you are only removing the colorful layer of the peel. The white part underneath (called the pith) is very bitter tasting. To Store: Cover and store in the fridge for up to 4 days.
NutritionCalories: 4kcal | Carbohydrates: 1g | Protein: 0.3g (1%) | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 44mg (1%) | Fiber: 0.3g (1%) | Sugar: 0.1g | Vitamin A: 632IU (13%) | Vitamin C: 11mg (13%) | Calcium: 12mg (1%) | Iron: 0.5mg (3%) Did you try this recipe? Rate it below!I canāt wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! gremolada, gremolata Course CondimentsCuisine Italian
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-starĀ šrating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social mediaĀ @Ā Pinterest,Ā Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 2 reviews
Gremolata
Author | Angela
Servings: 6 servings
Calories: 4kcal
Prep 5 minutes
Cooking 0 minutes
Total Time 5 minutes
IngredientsĀ US CustomaryMetric1x2x3xā¢ Ā¾ cup Italian flat leaf parsley (finely chopped)ā¢ 1Ā½ teaspoon lemon zest (from one large lemon)ā¢ 1 teaspoon garlic (grated, pressed, or minced)
InstructionsTo begin, wash your parsley and pat it dry completely (*see note).Ā¾ cup Italian flat leaf parsleyNext, use a sharp knife to cut off and remove any thick stems. Finely chop the parsley and add it to a small mixing bowl.Add in the lemon zest and minced garlic and then stir gently to combine. Serve immediately.1Ā½ teaspoon lemon zest, 1 teaspoon garlic
Equipment You May NeedGrater SetCutting BoardMixing Bowl
Notes If you would prefer a more subtle garlic flavor, you can blanch the garlic in boiling water for 1 minute to reduce the sharpness. If you want super fine garlic, you can use your zester or grater.Ā Gremolata is meant to have both parsley and garlic that are finely chopped. Don’t use your food processor, though, as it will turn the mixture into a puree. It is best to do all of the chopping by hand.Ā Make sure your parsley is dry before chopping as wet parsley will make your gremolata clumpy. To dry it off quickly, shake off any excess water and roll the bunch in a paper towel. Let it sit for 1-2 minutes. When zesting your lemon (or any other citrus fruit) make sure you are only removing the colorful layer of the peel. The white part underneath (called the pith) is very bitter tasting. To Store: Cover and store in the fridge for up to 4 days.
Nutrition
Calories: 4kcal | Carbohydrates: 1g | Protein: 0.3g (1%) | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 44mg (1%) | Fiber: 0.3g (1%) | Sugar: 0.1g | Vitamin A: 632IU (13%) | Vitamin C: 11mg (13%) | Calcium: 12mg (1%) | Iron: 0.5mg (3%)
Did you try this recipe? Rate it below!I canāt wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course CondimentsCuisine Italian
US CustomaryMetric
