Gremolata, Italian Herb Condiment

Gremolata is a zesty, fresh and vibrant Italian herb condiment made from parsley, garlic and lemon zest. Ready in 5 minutes it's the easiest way to add a burst of flavour to stewssoupsrisotto and so much more!

If you've got a tonne of parsley that needs using up or want a simple way to add good flavour to pretty much anything then gremolata is the way to go!

It's zingy, fresh, vibrant and takes no more than 5 minutes to make, it is that easy. Sprinkle it over roast meats, fish, soups and pasta for a boost of flavour and freshness.

Ingredients – what you need

Gremolata is made with 3 basic ingredients fresh flat-leaf parsley, garlic and lemon zest. See the photo below that shows you all the ingredients you need!

Step by step recipe instructions

Remove any thick hardy stalks from the parsley and place on a cutting board. Chop the garlic into rough chunks and place on top of the parsley then add the lemon zest (photo 1).

Using a mezzaluna cutting blade or a sharp knife finely chop everything together until it resembles fine breadcrumbs (photos 2 -4).

Ways to use it

The classic way to use gremolata is to sprinkle it over Osso Bucco (braised veal shanks) served with Risotto alla Milanese (saffron risotto). It's the solid Sunday dinner and takes the dish to a whole other level.

You can sprinkle it over meats like chicken, fish stews, soups, over pasta or risotto, eggs or roasted vegetables.

We also have a recipe for Burrata with 'Nduja and Gremolata it's the most good appetizer and takes 5 minutes to make, seriously this one is a must try!

Top tips and recipe FAQs

• Chopping by hand – We like to use a Mezzaluna which is an Italian half-moon shaped knife with a handle at each end for rocking back and forth. It makes chopping quick and easy but a sharp chef's knife will also work as well.
• Trimming the stalks – most stalks are fine to use we generally don't like wasting them unless they are extra thick and tough.
• Garlic – make sure you use fresh garlic without any bruising or green sprouting stalk.
• Parsley – You need to use flat-leaf parsley that's been washed and dried completely.
• Citrus zest – although lemon zest is traditionally added you can also try adding orange or lime zest depending on what you're serving it with.

How long does it last?

Gremolata is best served immediately when it's at its freshest but if you have leftovers or want to make it in advance you can cover it in olive oil and store it in the fridge. It'll keep well for up to 5 days.

Can we use a food processor?

Although you can use a food processor we recommend chopping by hand so you get the best texture.

More Italian recipes you might like

• How To Make Basil Pesto
• Parsley Pesto Recipe – Fresh And Easy
• Italian Salsa Verde (Green Sauce)
• Walnut Sauce – Salsa di Noci

Ingredients

Makes 4 tbsp

• 2 cups fresh flat leaf parsley ((50g))
• Zest of 1 lemon
• 1 clove garlic

Method

1. Remove any thick hardy stalks from the parsley and place on a cutting board. Chop the garlic into rough chunks and place on top of the parsley then add the lemon zest.

2. Using a mezzaluna cutting blade or a sharp knife finely chop everything together until it resembles fine breadcrumbs.

Kitchen notes

• Chopping by hand We like to use a Mezzaluna which is an Italian half-moon shaped knife with a handle at each end for rocking back and forth. It makes chopping quick and easy but a sharp chef's knife will also work as well.
• Trimming the stalks most stalks are fine to use we generally don't like wasting them unless they are extra thick and tough.
• Garlic make sure you use fresh garlic without any bruising or green sprouting stalk.
• Parsley You need to use flat-leaf parsley that's been washed and dried completely.
• Citrus zest although lemon zest is traditionally added you can also try adding orange or lime zest depending on what you're serving it with.
• Storage Gremolata is best served immediately when it's at its freshest but if you have leftovers or want to make it in advance you can cover it in olive oil and store it in the fridge. It'll keep well for up to 5 days.