Gremolata Recipe Recipe
A delicious recipe for Gremolata, a zesty Italian herb sauce that brightens and enlivens fish, chicken, pasta, soups and stews. This version is made into a sauce and keeps for 7-10 days in the fridge.
How to Make the Best Gremolata Recipe
Gremolata is a vibrant Italian herb sauce that instantly elevates any dish it touches. This zesty condiment, traditionally used to finish osso buco and other braised meats, combines the fresh brightness of parsley with the aromatic punch of garlic and the citrusy zing of lemon zest. What makes gremolata so special is its simplicity—just a handful of quality ingredients come together to create an explosion of flavor that can transform ordinary fish, chicken, pasta, soups, and stews into restaurant-quality dishes.
The beauty of gremolata lies in its versatility and ease of preparation. Whether you choose the quick stovetop method of mixing ingredients in a bowl or prefer the food processor route for a more uniform texture, you’ll have a sauce ready in minutes. The recipe keeps beautifully in the refrigerator for 7-10 days, making it perfect for meal prep or having on hand for those moments when you need to add a finishing touch to elevate a simple dinner.
Making gremolata is also an excellent way to use fresh parsley and add brightness to heavier meals. Experiment with Meyer lemon for extra complexity, adjust the garlic and salt to your taste, and don’t shy away from a pinch of chili flakes if you want a subtle heat. Once you’ve mastered this Italian staple, you’ll find yourself reaching for it again and again.
Gremolata Recipe
A delicious recipe for Gremolata, a zesty Italian herb sauce that brightens and enlivens fish, chicken, pasta, soups and stews. This version is made into a sauce and keeps for 7-10 days in the fridge.
Ingredients
Main Ingredients
Instructions
Stovetop Method
- Place chopped parsley, garlic, zest, lemon juice, olive oil, salt and pepper in a small bowl.
- Give a stir and taste. Add more lemon juice if you like. You want this salty and lemony.
- If you want a looser consistency, add a little more oil.
- Add a pinch of chili flakes for heat if desired.
Food Processor Method
- Place unchopped parsley, garlic and zest in a food processor and pulse until chopped.
- Add oil, salt & pepper and lemon juice. Pulse again, until uniformly combined but not too smooth.
- Taste and adjust salt and lemon juice.
- Add chili flakes for a touch of heat if you like, and more oil for a looser consistency if desired.
