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Gremolata in a serving small bowl.
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5 from 1 vote

Gremolata

This fresh Italian condiment takes minutes to make, and adds amazing flavor and balance to almost any meal.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Sauce
Cuisine: Italian
Servings: 8
Author: Jenné Claiborne

Ingredients

  • ½ cup parsley washed, dried, and finely chopped
  • 2 cloves garlic minced or grated
  • 1 tbsp lemon zest from about 1 lemon
  • ½ tsp sea salt or maldon salt
  • ⅓ cup good quality extra virgin olive oil optional

Instructions

  • Combine ingredients in a bowl and stir. Season to taste with more salt.

Video

Notes

  • Use a sharp chef's knife to mince the parsley. Dull knives can bruise the herbs and make them bitter.  
  • Wash and dry parsley before chopping. The parsley should be completely dry for best results.
  • If you don't have a microplane to zest the lemon use a peeler to gently peel the yellow skin from the lemon. Be careful to avoid the bitter white pith (the white layer below the skin). Use the sharp knife to mince the zest as finely as possible before adding to the gremolata. 
  • Don't use a food processor. Gremolata is best when made by hand. The food processor is great when making a paste like pesto, but the best gremolata relies on evenly minced fresh herbs. 

Nutrition

Calories: 82kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 148mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 316IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 0.3mg