Gremolata (or gremolada) is one of the most important Italian condiments. It’s a green, coarse sauce made of chopped parsley, lemon zest and garlic. Gremolata is used to add fresh and zingy flavours to all sorts of dishes such as soups, stews, pasta, salads, grilled meat, fish & vegetables etc.

Origin of Gremolata

The origins of gremolata are unclear, although it is believed that the term derives from the French word gremolade. It is similar to the argentinechimachurriand frensch persilladesauces.

Gremolata recipe

Ingredients:1 medium bunch of flat-leaf green parsley, 1 clove of garlic, grated zest 1 organic or unwaxed lemon Preparation:rinse and pat-dry the parsley leaves, then chop them into very small pieces (you should get about ¾ cup). Mix the parsley, pressed garlic and lemon zest in a bowl. You can also use a small food processor or a mortar & pestle for this, but make sure the mixture remains coarse, and it doesn’t become a paste or purée. Tips: it is very important to use fresh ingredients – neither wilted green parsley leaves nor dried up garlic are suitable for the recipe. If possible, prepare the gremolata 5-10 minutes before serving. Use up any leftover within 24 hours!

Other variations

• You can make gremolata with other citrus fruits (such as lime, orange, grapefruit etc.).
• The herbs can also be substituted, you can get interesting versions with coriander, mint or sage leaves (or combine the herbs in a half-and-half ratio).
• For special versions, finely grated fresh horseradish or minced scallions can be used instead of garlic.
• The basic recipe can be supplemented with cheese (e.g. Parmesan), anchovies, toasted nuts, seeds (such as pine nuts, almonds, walnuts) – or olive oil, which makes an ideal marinade or dressing.

How to use gremolata

• In Italy traditionally gremolata is added to the dishes just before serving, it is not cooked with the food.
• Gremolata is an important part of the classic dishOssobuco alla milanese, and Italians also scatter it onto grilled steak, seafood and vegetables.
• Gremolata can be used to elevate savoury dishes from tasty to amazing. It can add a zingy punch to soups, stews, meatballs, pasta and salads. You also can mix it into hummus or other sauces, dips, and spreads to make them more exiting.
• Omelettes, frittatas, fritters, and risottos too can be instantly made fresh & tangy with a spoonful of gremolata.
• You can also use gremolata as a rub or marinade ( with added olive oil and lemon juice) or mix into mince (for meatballs and burgers).

Recipes with gremolata

• Baked sweet potatoes with gremolata
• Grilled lamb chops with chilli and mint gremolata
• Grilled chicory with chilli & caper gremolata
• Chicken stew with gremolata
• Roast lamb with gremolata
• Zesty vegetable soup
• Italian butter beans and cabbage soup
• Spring vegetable soup with butter beans
• Winter beef stew
• Grilled squid with garlic and parsley
• Grilled asparagus with gremolata