Lemon Gremolata

Lemon Gremolata

A bright, herby chop of parsley, lemon zest, and garlic that wakes up roasted meats and vegetables.

Total 10 min Makes 8 oz Calories 20/serving

Dietary

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

This Italian-style garnish combines finely minced parsley, fresh lemon zest, and garlic into a fragrant topping with a sharp, citrusy bite. Scatter it over osso buco, roasted vegetables, grilled fish, or risotto just before serving to add a fresh, peppery contrast to rich dishes.

Ingredients

  • 1 cup fresh flat-leaf parsley leaves, tightly packed
  • 2 tablespoons lemon zest, finely grated
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil

Method

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

  2. Pile the parsley leaves on a cutting board and finely mince them with a sharp knife.

  3. Add the lemon zest and minced garlic to the parsley on the cutting board and continue chopping until all ingredients are finely minced and evenly combined.

  4. Transfer the mixture to a small bowl, stir in the salt and olive oil, and toss with a fork until evenly coated.

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

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★ 4.1 (1)

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    Lemon Gremolata

    This Italian-style garnish combines finely minced parsley, fresh lemon zest, and garlic into a fragrant topping with a sharp, citrusy bite. Scatter it over osso buco, roasted vegetables, grilled fish, or risotto just before serving to add a fresh, peppery contrast to rich dishes.

    10 min 8 oz 20 cal

    Ingredients

    • 1 cup fresh flat-leaf parsley leaves, tightly packed
    • 2 tablespoons lemon zest, finely grated
    • 2 cloves garlic, minced
    • 1/4 teaspoon salt
    • 1 tablespoon extra-virgin olive oil

    Method

    1. 1

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

    2. 2

      Pile the parsley leaves on a cutting board and finely mince them with a sharp knife.

    3. 3

      Add the lemon zest and minced garlic to the parsley on the cutting board and continue chopping until all ingredients are finely minced and evenly combined.

    4. 4

      Transfer the mixture to a small bowl, stir in the salt and olive oil, and toss with a fork until evenly coated.

    5. 5

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