Gremolata

Gremolata

A bright, herbaceous Italian condiment of chopped parsley, lemon zest, and garlic.

Total 10 min Makes 16 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This simple no-cook topping brightens braised meats, risotto, roasted vegetables, and seafood with a sharp burst of citrus and garlic. Traditionally spooned over osso buco, it comes together in minutes with just a few fresh ingredients and a sharp knife.

Ingredients

  • 1 cup fresh flat-leaf parsley leaves, finely chopped
  • 2 tablespoons lemon zest, finely grated
  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Wash the parsley and pat it completely dry with a towel, then strip the leaves from the stems.

  2. Finely chop the parsley leaves and place them in a small bowl.

  3. Using a fine grater or zester, grate the lemon zest directly into the bowl, avoiding the bitter white pith.

  4. Add the minced garlic, olive oil, salt, and pepper to the bowl.

  5. Stir all ingredients together until evenly combined.

  6. Use immediately for the brightest flavor, or cover and refrigerate up to 1 day before serving.

Rate this recipe

★ 3.7 (1)

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    Gremolata

    This simple no-cook topping brightens braised meats, risotto, roasted vegetables, and seafood with a sharp burst of citrus and garlic. Traditionally spooned over osso buco, it comes together in minutes with just a few fresh ingredients and a sharp knife.

    10 min 16 oz 35 cal

    Ingredients

    • 1 cup fresh flat-leaf parsley leaves, finely chopped
    • 2 tablespoons lemon zest, finely grated
    • 2 cloves garlic, minced
    • 1/4 cup extra-virgin olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      Wash the parsley and pat it completely dry with a towel, then strip the leaves from the stems.

    2. 2

      Finely chop the parsley leaves and place them in a small bowl.

    3. 3

      Using a fine grater or zester, grate the lemon zest directly into the bowl, avoiding the bitter white pith.

    4. 4

      Add the minced garlic, olive oil, salt, and pepper to the bowl.

    5. 5

      Stir all ingredients together until evenly combined.

    6. 6

      Use immediately for the brightest flavor, or cover and refrigerate up to 1 day before serving.