Gremolata (Gremolada) is a classic Italian condiment 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 Over Easy Eggs! 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.
Video: How to Make Gremolata
Gremolata Ingredients
Classic gremolata includes only 3 ingredients! Here they are…
- 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.
How to Make Gremolata
Here’s how to make a traditional gremolata that will taste like it’s straight from Italy! The full recipe is in the recipe card; this is just an outline.
- Chop.
Finely chop Italian parsley, removing large stems.
- Add.
Add the garlic and lemon zest.
- Combine.
Stir and serve.
How to Use Gremolata
The uses for gremolata are SERIOUSLY endless. Here are my top 10 uses for gremolata!
- On grilled steak
- On Italian Meatballs or sausages
- On fish like cod or salmon, like my Poached Salmon Recipe
- On Baked Chicken Breast or Grilled Chicken
- 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
Gremolata 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 Store
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 Italian Condiment Recipes You’ll Love!
Classic Gremolata Recipe
Ingredients
- 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
Instructions
- 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!
Video
Notes
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
