Gremolata Recipe (Classic Italian Condiment)
Updated Apr 24, 2025, Published Apr 07, 2025
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This classic gremolata recipe is the ultimate fresh and flavorful finishing touch! With lemon zest, parsley, and garlic, it adds a zesty kick to meats, seafood, pasta, and more—ready in 5 minutes with three main ingredients for an instant taste of Italy!
Serve with our famous osso buco recipe and creamy polenta.
Why You’ll Love This Italian Condiment
This Italian gremolata recipe is the secret ingredient that adds a punch of flavor to any dish. This simple yet bold Italian condiment adds freshness that cuts through rich and hearty flavors, making it the perfect finishing touch for meats, seafood, pasta, and roasted vegetables.
- Vibrant & Fresh – The combination of lemon zest, garlic, and parsley brings brightness to every bite.
- Versatile – Sprinkle it over everything from Osso Buco and porchetta to grilled fish, meat dishes, and sandwiches, or even stir it into soups and grain bowls.
- Authentic Italian Flair – A classic staple in Italian cooking, gremolata instantly elevates any dish with its traditional Mediterranean charm.
One sprinkle, and you’ll fall in love with how this easy condiment transforms your Italian dishes! You’ll also love our Italian Salsa Verde.
Table of Contents
Simple Ingredients
This easy gremolata recipe uses just three basic ingredients and adds vibrant and fresh flavor to various dishes.
- Lemon zest – Adds bright, citrusy freshness that balances rich and savory dishes. Orange zest can be used for a slightly sweeter note.
- Fresh parsley – Brings herbaceous, slightly peppery depth, making the gremolata vibrant and aromatic. Use flat-leaf parsley, not curly parsley.
- Garlic – Adds a subtle pungency that enhances the overall flavor, giving it a savory kick.
See the recipe card for quantities.
How To Make Gemolata
Each simple ingredient creates a fresh, zesty, and aromatic Italian condiment that enhances various dishes!
Use a sharp knife or food processor (easy way) to chop the fresh garlic and flat-leaf parsley finely. Use a zester or microplane to zest the lemons.
Mix the gremolata, chopped parsley, minced garlic, and lemon zest in a small bowl until combined. If you like, add a drizzle of olive oil or a squeeze of lemon juice.
This simple Italian condiment is most commonly served with osso buco, or Italian braised veal shanks.
My Pro Tip
Recipe Tips
- Zest Only the Outer Peel – Avoid the bitter white pith for the best bright citrus flavor.
- Chop Everything Finely – A uniform texture ensures even flavor distribution in every bite.
- Use Fresh Ingredients – Fresh parsley and garlic make all the difference—skip dried versions!
- Adjust to Taste – Add more lemon zest for extra brightness or garlic for a stronger kick.
- Make It Just Before Serving – Gremolata is best fresh, so prepare it right before using for the most vibrant flavor.
Substitutions and Variations
Try these substitutions to add a twist and a boost of flavor!
- Citrus Swap – Use orange zest for a milder, slightly sweet twist or lime zest for a tangy kick.
- Herb Variations – Try other fresh herbs such as cilantro, basil, or mint for a unique flavor profile.
- Garlic-Free – Skip the garlic for a milder taste or use shallots for a subtle oniony note.
- Nutty Twist – Add toasted pine nuts or finely chopped almonds for extra texture.
- Cheesy Upgrade – Mix in a sprinkle of grated Parmesan for a richer, umami-packed version.
Storage Instructions
Gremolata is best enjoyed fresh, but if needed, store it in an airtight container in the refrigerator for up to 1 day. For longer storage, mix it with a little olive oil to prevent drying out and keep it fresh for 2-3 days. Avoid freezing, as it dulls the flavors.
More Condiment Recipes For You
- This easy homemade Italian seasoning blend features the ideal balance of dried herbs used in traditional Italian cooking, aromatic, flavorful, and so versatile!
FAQ’s
Only zest the outer peel of the lemon—avoid the bitter white pith!
Traditional gremolata doesn’t include salt, but you can add a pinch to enhance the flavors if desired.
Use a microplane or fine grater, scraping lightly to avoid the bitter pith. A vegetable peeler works too—just mince the strips finely.
More recipes you will love:
More Italian Condiments and Sauces
Serving Suggestions For This Recipe
These are my favorite dishes to serve with this delicious condiment.
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Gremolata Recipe (Classic Italian Condiment)
Ingredients
- 2 lemons, zested (you can also use orange zest)
- ¼ cup parsley, finely chopped
- 1 garlic clove, finely chopped
Instructions
Prepare the ingredients
- Finely zest the lemons, making sure to avoid the bitter white pith. If using orange zest, follow the same method.
- Finely chop the fresh parsley and the garlic clove until both are minced evenly. You can also do this in a food processor.
Combine
- In a small bowl, mix together the lemon zest, chopped parsley, and minced garlic until well combined.
Serve
- Sprinkle the gremolata over grilled meats, Osso Buco, roasted vegetables, pasta, seafood, or even soups for a burst of freshness.
Notes
- Zest Only the Outer Peel – Avoid the bitter white pith for the best bright citrus flavor.
- Chop Everything Finely – A uniform texture ensures even flavor distribution in every bite.
- Use Fresh Ingredients – Fresh parsley and garlic make all the difference—skip dried versions!
- Adjust to Taste – Add more lemon zest for extra brightness or garlic for a stronger kick.
- Make It Just Before Serving – Gremolata is best fresh, so prepare it right before using for the most vibrant flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Brigh fresh and the perfect complement to your grilled meats!