This bright and zippy gremolata recipe requires just 5 ingredients and no cooking. Liven up grilled meat, seafood, and veggies, or toss it with rice, pasta, or use as a topper for soup.
In This Post
I’m a condiment queen. I love easy ways to jazz up dishes, and this gremolata recipe just might be the easiest one I’ve made yet. Not only is it made with just four pantry staples you probably already have on hand, but it comes together without any cooking. It takes just five minutes to make and is a total flavor bomb. As I did in my Salmon with Basil Gremolata recipe, you can swap out the herbs for a totally different vibe. Just like my chimichurri sauce recipe and my pesto recipe, I know this bright, flavorful, and easy gremolata will be your new favorite condiment.
Why You’ll Love It
- You can make this easy gremolata recipe in about five minutes.
- There’s no cooking!
- You can make it with simple pantry staples you likely already have in your kitchen.
- It sings with awesome fresh, zesty, and savory flavor.
What is Gremolata?
Gremolata is a simple Italian condiment made of garlic, parsley, and lemon zest. It’s a quick and easy way to add big, bold, fresh flavor to a variety of dishes. It can be spooned over grilled meat, fish, and veggies, mixed into salads, tossed with rice or pasta, or used as a finishing oil atop soups. Gremolata would also be super delish mixed with mayo and spread on sandwiches.
What is Gremolata Sauce Made Of
All you need are a few ingredients to make gremolata. Here’s what you’ll need:
- Parsley—I use flat-leaf parsley. It gives the gremolata color, herbaceous flavor, and some heft (it shouldn’t be a runny sauce, like a dressing).
- Garlic—garlic gives this gremolata mega flavor. I like grating mine on a microplane so it essentially dissolves into the sauce.
- Kosher salt—everything needs a little salt to bring out the flavor.
- Lemon zest—every condiment needs a kiss of acidity, and lemon zest is what you’ll traditionally find in a gremolata. It brightens up the sauce and rounds everything out.
- Olive oil (optional)—I like to add a drizzle of olive oil for a velvety finish over whatever I’ve topped with the gremolata. Use a good quality extra-virgin olive oil, just as you would in a vinaigrette.
Find the complete recipe with measurements below.
How to Make Gremolata
This gremolata recipe is so simple to make, and it comes together in minutes. Some recipes suggest making it in a food processor, but I like to grate my garlic and lemon on a microplane. I chop my ingredients by hand (this is my favorite knife) so the mixture retains its texture and doesn’t become mealy.
- Mix it up. In a small bowl, toss the parsley, garlic, salt, and lemon zest, and give it a good stir.
- To serve, spoon the basil gremolata over grilled meats or seafood, grilled or roasted veggies then drizzle with a bit of olive oil. Or, toss with pasta or rice, or use as a finishing touch on top of soups (see more ideas below).
Gremolata Variations and Substitutions
- Try different herbs. Swap out the parsley for fresh basil, dill, thyme, cilantro, chives, mint, or tarragon.
- Zest other citrus. Instead of lemon, try lime, orange, or even grapefruit zest.
- Add some crunch. Like I do in my Crab Spaghetti, add toasted panko or breadcrumbs for a tasty addition. Follow my simple steps for how to toast the breadcrumbs. Toasted sesame seeds would also be great.
- Use cilantro instead of parsley, similar to the gremolata in this recipe.
- Play with consistency. For a looser sauce, add 1-2 tablespoons of olive oil so it’s like a vinaigrette.
Is Gremolata the Same as Chimichurri?
Gremolata is not the same as chimichurri. Gremolata is Italian where Chimichurri is Argentinian and Uruguayan. They are similar as they are both made with fresh herbs and require no cooking. Chimichurri has more herbs and more ingredients and is more like a salsa. It also contains acid (vinegar and/or lemon juice), whereas gremolata just has lemon zest. However, they can be used in similar ways, and both are excellent companions to grilled meats and seafood.
Storage Tips
Gremolata can be stored in a jar or container in the refrigerator for about a week, if not longer. It will keep in the freezer (I like storing it ice cube containers) for up to six months.
How to Use Gremolata
- Salmon with Basil Gremolata
- The Best Grilled Chicken Breast
- Crispy Oven Roasted Potatoes
- The BEST Easy Grilled Vegetables
- Roasted Carrots with Dill Gremolata
- The Best Juicy Grilled Pork Chops
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
How to Make Gremolata
Ingredients
- 3 tablespoons fresh parsley , finely chopped
- 1 garlic clove , grated
- ¼ teaspoon kosher salt
- zest of 1 lemon
- 1 tablespoon extra-virgin olive oil , optional, for drizzling over whatever you're topping the gremolata with
Instructions
- In a small bowl, add the parsley, olive oil, garlic, salt, and lemon zest, and stir to combine.
Notes
Nutrition
More Sauces and Condiments You’ll Love
- THE BEST Pesto
- Homemade Tartar Sauce
- Tomato Pesto (Sicilian Pesto)
- THE BEST Chimichurri Sauce
- Green Goddess Dressing
- Healthy Greek Yogurt Tzatziki Sauce
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