Fresh, garlicky, and bright, this Italian gremolata comes together in minutes with chopped parsley, garlic, lemon zest, and extra-virgin olive oil. Use it as a topping for steak, fish, chicken, or vegetables to add a bright and fresh layer of flavor.
Chop parsley, garlic, and lemon zest, then mix with olive oil and salt. Use it as a fresh topping for fish, steak, chicken, or vegetables.
Why I Love Gremolata
I first shared this seared steak with gremolata a while back, and it's one I keep coming back to. It's simple and fresh, made with parsley, garlic, and lemon zest.
Gremolata is an easy way to add flavor without heavy sauces. It's made with real ingredients and doesn't need extra sugar, dairy, or a lot of salt to taste good. It's naturally gluten-free, low-carb, and fits right into a paleo-style diet.
I love fresh parsley and I get a fresh bunch every time I'm at the market. Not only is it the perfect pop of color for my recipes, its good for bone, heart and kidney health.
Spoon it over fish, steak, chicken, or vegetables right before serving. In this post, you'll learn how to make it, how to use it, and a few tips to get it right every time.
What is Gremolata?
Gremolata is a traditional Italian herb topping, most often served with dishes like Osso Buco. It's made with flat-leaf Italian parsley, fresh garlic, and lemon zest, and is used to cut through rich meat with a fresh, clean finish.
Ingredients
- Italian flat-leaf parsley, finely chopped
- zest of 1 lemon
- fresh garlic
- 2 tablespoons olive oil
- coarse salt to taste
- freshly ground black pepper
See the recipe card below for exact amounts.
How To Make Gremolata
- Place parsley, lemon zest, and garlic in a small bowl.
- Add olive oil and a pinch of salt. Stir gently until combined. Do not mash.
- Taste and adjust with more lemon zest or salt if needed.
- Spoon over fish, chicken, or vegetables right before serving.
Top Tips
- Use lemon zest, not juice: The zest gives you clean citrus flavor without watering it down.
- Chop by hand: Don't use a food processor. You want a loose, chopped texture.
- Use a Microplane for the lemon zest: It gives you fine, fluffy zest.
- Use flat-leaf parsley: It has better flavor than curly parsley and holds up better. For more ideas, see garnishing with parsley.
- Add it at the end: Spoon gremolata over food after cooking. Heat kills the freshness.
- Careful with the garlic: One clove is enough. Too much raw garlic will overpower everything.
- Taste before serving: Adjust with a little more zest or salt right before using.
- Use high-quality extra virgin olive oil: This is a raw sauce, so you'll taste the oil. Use one that's fresh and smooth.
- Swap parsley with cilantro or basil for a different flavor, or use a mix of herbs. If you want more ideas, see how to garnish with parsley.
Gremolata for Fish
Gremolata works especially well on fish. The fresh parsley, garlic, and lemon zest pair naturally with mild white fish like snapper, mahi mahi, or cod.
Spoon it over the fish right before serving to add a clean, bright finish.
Try our Pan Seared Swordfish recipe. Fresh gremolata makes the perfect Mediterranean-style topping for this easy fish dinner.
Variations and Ways to Use Gremolata
This is old-school Italian cooking. Simple ingredients, made with what's on hand. You can change it based on what you have in the kitchen.
Think of this as a base. Lemon zest, fresh herbs, and a clove of garlic. Add a good extra virgin olive oil and a pinch of flaky salt, and you can turn almost any herb into a fresh topping.
- Change the herbs: Swap parsley with cilantro or basil for a different flavor, or use a mix of herbs if you have them.
- Try it on eggs: Spoon over shrimp and scrambled eggs, fried eggs, or steak and cheese omelets.
- Add to pasta: Toss with warm pasta with roasted cauliflower.
- Use on vegetables: Great on roasted potatoes, steamed broccoli and carrots, broccoli, or zucchini. Spoon over steamed carrots or mixed roasted vegetables.
Can I Make Gremolata Ahead?
Yes, but it's best fresh. You can make gremolata a few hours ahead and store it in the refrigerator. For the best flavor, stir in a little fresh parsley or extra lemon zest right before serving.
If you're planning further ahead, chop the parsley, garlic, and zest, then add the olive oil right before using. This keeps the flavor bright and the texture fresh.
Serving Suggestions
Gremolata is a finishing touch you add right before serving. It brings a fresh, clean flavor to simple dishes. Spoon it over fish, chicken, steak, or roasted vegetables while they're still hot.
Beyond the usual meat dished, gremolata also works well on fresh garden salads. A small spoonful adds brightness and lifts the whole dish without extra dressing.
You can add fresh mint or oregano to the mixture and serve with baked lamb chops.
Spoon it over roasted mahi mahi or pan seared red snapper.
A tablespoon over a hot NY strip steak right before serving melts slightly and adds a pop of garlicky flavor to any steak.
A dollop of gremolata instead of sour cream works well on potatoes and roasted vegetables. It adds a fresh, garlicky flavor and a light citrus note that brightens the flavors.
Storage
Gremolata is best made fresh, since parsley wilts and garlic loses its bite over time.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
FAQ
Gremolata is best fresh but will keep in the refrigerator for up to 2 days in a sealed container.
Yes. You can leave it out or use a small amount of finely grated shallot instead.
It pairs well with baked fish, roast chicken, steak, lamb chops, or roasted vegetables. It adds a fresh, citrusy finish to simple meals
Gremolata tastes fresh, garlicky, and lightly citrusy. The parsley gives it a clean, green flavor, while the lemon zest adds brightness without being sour. It cuts through rich foods like steak, fish, or lamb and wakes up the whole dish.
Gremolata is made with fresh parsley, garlic, and lemon zest, so it brings in natural vitamins and antioxidants. Adding a spoonful to any meal is an easy way to add fresh, whole ingredients to almost anything, from soup and salad to fish, chicken, or steak.
Freezing isn't ideal since the parsley loses its fresh texture. That said, if you have leftovers, you can freeze small portions in ice cube trays. Drop a cube into a pot of soup for a quick boost of flavor.
Yes, but keep it simple. You can make it a few hours ahead and store it in the refrigerator. For the best flavor, stir in a little fresh parsley or extra lemon zest right before serving.
Gremolata Recipe
Ingredients
- ⅔ cup fresh parsley finely chopped (one bunch)
- zest of 1 lemon
- 1 garlic clove finely grated or minced
- 2 tablespoons extra virgin olive oil
- coarse salt to taste
- freshly ground black pepper
Instructions
- Place parsley, lemon zest, and garlic in a small bowl.
- Add olive oil and a pinch of salt. Stir gently until combined. Do not mash.
- Taste and adjust with more lemon zest or salt if needed.
- Spoon over fish, chicken, or vegetables right before serving.
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