The Gremolata recipe features bright and light flavors. This is a real treat to make at the height of the farmer’s market season using the freshest flat-leafed parsley, garlic, and lemon zest. This will become a staple while cooking and garnishing your dish.

ingredients on oval cutting board with sharp knife and lemons, parsley and garlic on black counter

What is Gremolata

Gremolata is referred to as an Italian condiment using only three ingredients and can brighten a dish with freshness as a garnish or accompaniment. Gremolata can be used for fish, and vegetables and also mixed to create a delightful flavorful dressing for salads.


  • Flat-Leaf Parsley – Commonly known as Italian Parsley
  • Lemons – Use the zest of fresh clean lemons
  • Fresh Garlic Cloves
  • Flaky Salt
ingredients in a white bowl that include parlsey, lemon zest, salt and garlic all minced in small pieces

How to Make Gremolata

  • Prepare the parsley. Wash and rinse the parsley stems and leaves well. Spin to dry and might need to be patted dry as well with paper towel or lint free towel. The goal is to have the flat-leaf parsley with no water on it.
  • Wash the lemons. You will want to thoroughly wash the lemons and towel dry them. This recipe calls for using the peel of the lemon only.
  • Inspect your Garlic. Preparing this recipe, you will want to use very fresh garlic. Depending on the time of year you are making it, you will sometimes find the garlic can be bitter. We use raw garlic, so peel and remove any green sprouts on the garlic before mincing.
  • Mince and grate your ingredients. Once all ingredients are ready, you can start to mince. Start with finely mincing the flat-leaf parsley, and use the leaves and the finer stems. Grate your garlic using a microplane or mince finely with a sharp chef’s knife until it turns almost paste-like. Lastly, grate your lemon peel using the Microplane. This produces the best results for the fine lemon zest.
  • Combine all ingredients. Add all the prepared ingredients together using a small bowl and sprinkle with a pinch of flaky salt.
fresh parsley condiment with some on an old metal spoon and some in the small bowl on a cutting board

How to Use Gremolata

Gremolata or also known as Gremolada is best used when freshly made. It brightens up grilled chicken breasts and air-fried cod. Cooked vegetables, like roasted asparagus and steamed cauliflower, have an enhanced flavor with this Italian condiment sprinkled on top. The original inspiration to create the gremolata came from the need to add to a lemon vinaigrette dressing used on a beautiful shaved asparagus salad.

Gremolata Variations to Try

  • Cilantro can be used to replace the flat-leafed parsley. I am a super fan of Cilantro and the fresh smell gets me every time.
  • You can use lime instead of the referenced lemon in your variation. With the combination of cilantro and garlic, this can be sprinkled on pan-roasted nachos.
  • For all onion lovers, replace the garlic with a finely chopped tablespoon of shallot. The shallot has that hint of sweetness that has become a crowd favorite.

Tips and Notes

  • Use the freshest ingredients. A trip to your local farm or farmers market can yield a beautiful bounty for condiments and sauces.
  • Organic lemons are recommended for use. Organic lemons are free of pesticides and we are exclusively using the peel for this recipe.
  • Sharpen you Chef’s knife. Mincing your parsley and garlic finely are best completed with your trusty sharp knife.
  • You can make gremolata in advance and it will keep 3 – 4 days in the refrigerator. Add olive oil to store in the air-tight storage container.
ingredients on oval cutting board with sharp knife and lemons, parsley and garlic on black counter
5 from 1 vote

Gremolata Recipe

A bright and bold Italian condiment made with fresh parsley, garlic, lemon zest, and a pinch of flaky salt.
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course: Condiment
Cuisine: Italian
Keyword: gremolata
Servings: 4


  • Chefs Knife
  • Microplane
  • Cutting Board


  • 1 bunch flat-leaf parsley large bunch (1 1/4 – 1/2 cup loosely packed)
  • 1 clove garlic fresh
  • 2 whole lemons zest from both lemons, about 1 Tablespoon
  • pinch flaky salt


  • Wash the parsley and lemons well.
    Towel dry the lemons to reduce any excess water.
    Spin dry the parsley or lay on towel and pat dry.
  • Remove the thick stalks from the flat-leaf parsley and use the leaves and wispy stems and finely mince with sharp knife into a bowl.
  • Microplane, grate, press or mince finely the garlic. The goal is to have the raw garlic very fine and similar to a paste.
  • Using the microplane, zest the lemon peel on both washed lemons. The yield for the zest will be about one tablespoon.
  • Mix all ingredients in a bowl and sprinkle with flaky salt.
  • Use immediately or store for up to two days in refrigerator in a tightly sealed container.


Storage Instructions: Keep in a tightly sealed container in the refrigerator after use and making for up to two days. It is best to be used while fresh.
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