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

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


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


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.

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  • Diane bahrs

    Can you make a batch and store it for future use. Like oregano.

    • Elise Bauer

      Hi Diane, gremolata is made with fresh herbs which only have a limited time. This will keep several days in the fridge.

  • Julie

    Looks delicious, Elise. So vibrant and fresh.

    Can you substitute the parsley with basil or cilantro?

    • 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.

    • D.

      I don’t exactly sub but I do very often add a bit of tarragon to this simple recipe. It goes particularly well over egg and potatoe dishes.

  • 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.

  • 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 :)

  • Govv

    Oh, really easy and fast! Thank you for recipe!!

  • Helen @ Scrummy Lane

    Really love how easy this is, but I can imagine how tasty it is. I think it would be perfect stirred through some pasta like pesto, as you suggested, and with plenty of parmesan or pecorino.

  • Jeanette | Jeanette's Healthy Living

    This would be a great addition to any stew or veggie dips. Happy 2014!