Gremolata (Gremolada) is a classic Italian “sauce” that takes 10 minutes to whip up and 3 ingredients to make (parsley, lemon zest and garlic!). This Italian condiment has endless uses, from a topping on fish, chicken, salads, or for a simple bruschetta.
What is Gremolata?
Gremolata (Gremolada) is like the ketchup and mustard of Italian condiments! It’s bright and flavorful and contains only 3 ingredients: parsley, lemon zest and garlic. No olive oil is traditionally added because of the natural oils and juices from parsley. It’s used to dress up pretty much any dish, from a garnish on steak, Pork Milanese, or even Beet Hummus! The ways to use gremolata are endless.
What is the difference between chimichurri and gremolata? Chimichurri originated in Argentina and classically contains parsley, garlic, olive oil, and red wine vinegar. Gremolata is an Italian condiment that’s made from parsley, garlic and lemon zest. There are many variations on both sauces.
Classic gremolata contains only 3 ingredients!
- Italian flat-leaf parsley – the parsley is finely chopped, releasing its natural oils and juices, so olive oil isn’t necessary.
- Lemon zest – lemon zest adds intense lemon flavor.
- Garlic – garlic adds a garlicky, spicy kick.
Gremolata (Gremolada) Variations
Although the classic recipe for gremolata contains only 3 ingredients, here are a few variations on the traditional version!
- Add lemon juice – add a tablespoon of lemon juice for a touch of acid.
- Add extra virgin olive oil – add a tablespoon or two of olive oil to turn this condiment into more of a sauce.
- Add toasted pine nuts – toast ¼ cup pine nuts at 350 degrees for 5-7 minutes, let cool, and toss into the gremolata.
- Add grated parmesan cheese – finely grate ¼ cup parmesan cheese and toss into the gremolata.
- Add fresh cilantro or mint – swap 50% of the parsley for 50% cilantro or mint.
How to Use Gremolata
The uses for gremolata are SERIOUSLY endless. Here are my top 10 uses for gremolata!
- On grilled steak
- On Crispy Pork Milanese
- On fish like cod or salmon, like my Panko Crusted Cod
- On Juicy Baked Chicken Breast or Grilled Chicken
- With meatballs or sausages
- With pasta like Pasta al Limone (Lemon Pasta)
- On top of salads or grain bowls
- As a bruschetta
- On top of hummus, like this Beet Hummus
- Mixed into Homemade Gazpacho
How to Store Gremolata (Gremolada)
Gremolata will store well in an airtight container for 3 days in the refrigerator; however gremolata is best used the same day it’s made!
More Sauce & Condiment Recipes You’ll Love on Tastefully Grace!
- Creamy Italian Tonnato “Tuna” Sauce
- Traditional Italian Bagna Cauda
- Sun-Dried Tomato Olive Tapenade
- Garlicky Broccolini Pesto
- ½ cup flat-leaf Italian parsley finely chopped and packed
- 1 medium lemon zested
- 2 medium garlic cloves smashed and minced
- Salt & pepper to taste
- Finely chop parsley, removing large stems (tender, young stems are okay). Add the packed ½ cup to a bowl.
- Add smashed, minced garlic and the zest of a lemon (the outer yellow portion of the peel).
- Stir and serve!
- See the above post for ideas on how to use gremolata.
- Gremolata will store well in an airtight container for 3 days in the refrigerator; however gremolata is best used the same day it’s made!