Add brightness and herby flavor to most any dish with this simple Italian gremolata recipe.
This easy gremolata recipe only needs a few ingredients and about five minutes, but will level up most any dish with its bright, fresh flavor.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Is Gremolata?
Gremolata is an Italian condiment that is traditionally served on Osso Buco. It’s full of fresh, bright flavor and serves to contrast with the richness of the braised, meaty dish. The ingredient list is very short with only garlic, fresh flat-leaf parsley, and lemon zest (plus some salt) and only takes minutes to make.
How To Make Homemade Gremolata
Finely mince the garlic cloves and then sprinkle with salt. While still on your cutting board, use the side of your knife to scrape the garlic. You want to extract some of the juice and turn the garlic into more of a paste. You want nice fresh garlic so that it has the best flavor. Gremolata does not get cooked, so you want the best, freshest ingredients possible.
Your parsley should be washed, thoroughly dried, and then finely chopped. You may be asking why we aren’t just throwing everything in a food processor, but it’s really best to stick with a sharp knife. Blending in a food processor won’t give the gremolata the desired rustic texture.
Scrape the garlic along with any of its juices into a small bowl, add in the parsley and lemon zest, and then mix it all together! See how easy that was?
As is, the gremolata can be covered and refrigerated for a day. If you have leftovers, add a drizzle of olive oil and you can store for up to 3 days.
Gremolata Recipe Variations
Much like pesto, another Italian sauce, you can make minor changes to this recipe to create variations on a classic gremolata.
Try orange or lime zest instead of the lemon, depending on your meal. You can also swap out the parsley for another herb, or use a mix of two. Experiment with cilantro, basil, or mint.
Add olive oil to make it more of a sauce or add both oil and some vinegar to turn it into an herby salad dressing.
Using Fresh Gremolata
This is the traditional condiment for Veal Osso Buco, but it works well with other rich meats like braised beef shanks as well as fish or chicken.
You can top grilled or roasted vegetables with a spoonful of gremolata or stir some into soups like Minestrone. You could also put some on these Italian eggs or most any dish that needs a touch of brightness. I can’t wait to hear all the ways you use this recipe.
More Bright Sauces and Condiments
If you love this recipe, in addition to playing with gremolata variations, try these sauce recipes too.
Podcast Episode: Making Gremolata
Listen to me explain briefly about how to make Osso Buco with Gremolata, along with some other great tips, by clicking the play button below:
This easy gremolata recipe is delicious on rich meats and roasted vegetables. Check the post above for variation ideas.
- 2 cloves garlic
- 1/4 tsp. salt
- 1/4 cup packed chopped fresh parsley leaves
- 1 tsp. lemon zest
- Mince the garlic and then while it’s still on the cutting board, sprinkle with salt. Use the side of your knife to smash and scrape the garlic to extract some of its juice and make a paste. Scrape the garlic with its juice into a small bowl.
- Add the finely chopped parsley and lemon zest to the bowl. Mix.
- Serve immediately or cover and refrigerate for up to one day.*
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*Drizzle with some olive oil before refrigerating to make leftovers last three days.