Gremolata

How to make gremolata, a savory condiment of parsley, garlic, and lemon zest.

  • Prep time: 7 minutes
  • Yield: Makes about a 1/4 cup.

Ingredients

  • 2 Tbsp minced flat-leaf parsley leaves
  • 1 Tbsp freshly grated lemon zest
  • 2 cloves garlic, crushed and minced (about 2 teaspoons)

Method

Mince the parsley and garlic, grate the lemon zest, and toss all together in a small bowl with a fork.

Served sprinkled over pork, lamb, or veal, especially good with osso buco.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  1. Jan

    I’ve used gremolata (adding sliced almonds) with roasted green beans – really good! And my friend who was at dinner said it tasted like a restaurant dish :)

  2. Cat

    This is such a simple recipe and amps the flavor significantly. I used it on slowcooker pot roast – and it did indeed take it from good to fancy-restaurant quality.

    • Elise

      Sure! Doing so would radically change the taste in either case as basil, cilantro, and parsley have completely different tastes. But it would still be good, great in fact. Don’t know if you would call it a gremolata though.