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

Photography Credit: Elise Bauer

Gremolata. This is one of my favorite condiments!

Parsley, garlic, and lemon zest—the most basic of ingredients, yet together, they are cymbals in the food orchestra. Noisy alone, but perfect to accentuate a lamb stew or veal osso buco.

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Just as you are easing into a savory, meaty bite, the slightly bitter tang of the gremolata will wake up your senses. A little sprinkle of gremolata is sometimes all that you need to take a dish from good to great.

Scatter it over vegetables, lamb, pork, chicken, or veal. Or even over some pasta with butter and parmesan.


Gremolata Recipe

  • 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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Gremolata on Simply Recipes

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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11 Comments / Reviews

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Did you make it? Rate it!

  1. Judy B.

    Gremolata is a tasty addition to homemade hummus (recipe here on Simply Recipes) with pita chips or crackers. Really good mixed with the hummus as a dip or as a topping for crackers or crostini spread with hummus. Both recipes are quick and easy, and make wonderful canapes on a cheese tray for a cocktail party. These two recipes have saved my life a few times when unexpected guests show up. Sprinkle with some toasted pine nuts or chopped, toasted almonds for a little something special. It’s all good. Thanks, Elise!

  2. Diane bahrs

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

    Show Replies (1)
  3. Julie

    Looks delicious, Elise. So vibrant and fresh.

    Can you substitute the parsley with basil or cilantro?

    Show Replies (2)
  4. 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.

  5. 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 :)

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