Italian Gremolata

Italian Gremolata is a vibrant, fresh condiment that adds a burst of flavor to a wide variety of dishes. Traditionally made with parsley, garlic, and lemon zest, this simple mixture is incredibly versatile and can be sprinkled over chicken, steak, or seafood just before serving. It also brightens up sides like roasted potatoes, salads, or pasta, giving everyday meals a zesty, aromatic lift.

To make gremolata, fresh Italian parsley is finely chopped to a delicate texture, ensuring it blends seamlessly into dishes without overwhelming them. Garlic is grated directly onto the parsley using a microplane or fine grater, followed by the zest of two lemons, which adds a fragrant citrus punch. This method not only enhances the flavors but also cleverly removes the lingering garlic odor from the grater.

Gremolata is best used fresh to preserve its lively flavors, but it can be stored in an airtight container in the refrigerator for up to a day. Its bright, herbaceous qualities make it a perfect finishing touch that complements and elevates a range of savory recipes, turning simple meals into something truly special with minimal effort.

This can be used just about anywhere.  Add it to chicken, steaks, seafood just before serving.  Toss it with potatoes, salad, pasta.  This will add flavor to any dish. 

Ingredients

• 1 small bunch Italian parsley, washed and dried (enough to make 1 cup loosely packed)
• 1 clove garlic, papery skin removed
• 2 organic lemons, washed and dried

Directions 

• Remove the parsley leaves from the stems — enough to make 1 cup when very loosely packed.
• Chop the parsley with a chef’s knife until it is nearly finely chopped. It should be less than 1/2 cup.
• Using a microplane or fine-toothed grater, grate the garlic clove over the parsley.
• Using the same grater (don’t bother to wash it), grate just the zest from the two lemons on top of the garlic. 
  Bonus: Grating the garlic first and then the lemon will help to rid the microplane of garlic odors!
• Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine
• Use the gremolata right away or store it in an airtight container in the refrigerator for up to one day.

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Italian Gremolata

Course: Side Dish

Keyword: gremolata, italian, Parsley

Yield: 4 servings

Materials

• 1 bunch Italian parsley washed and dried enough to make 1 cup loosely packed
• 1 clove garlic papery skin removed
• 2 organic lemons washed and dried

Instructions

• Remove the parsley leaves from the stems — enough to make 1 cup when very loosely packed.
• Chop the parsley with a chef’s knife until it is nearly finely chopped. It should be less than 1/2 cup.
• Using a microplane or fine-toothed grater, grate the garlic clove over the parsley.
• Using the same grater (don’t bother to wash it), grate just the zest from the two lemons on top of the garlic. Bonus: Grating the garlic first and then the lemon will help to rid the microplane of garlic odors!
• Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine
• Use the gremolata right away or store it in an airtight container in the refrigerator for up to one day.

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