gremolata recipes

Gremolata, a zesty Italian herb sauce that brightens and enlivens fish, chicken, pasta, soups and stews. This version is made into a sauce and keeps for 7-10 days in the fridge.

Gremolata Recipe

flat-leaf parsley, finely chopped (1 cup packed, tender stems OK)

garlic cloves, finely minced

lemon

lemon juice (Meyer Lemon is especially nice)

olive oil

kosher salt

pepper, more to taste

chili flakes –

BY HAND

  Place chopped parsley, garlic, zest, lemon juice, olive oil, salt and pepper in a small  bowl. Give a stir. Taste. Add more lemon juice if you like. (You want this salty and lemony.) If you want a looser consistency add a little more oil. Add a pinch of chili flakes for heat.

FOOD PROCESSOR: 

Place unchopped parsley, garlic and zest in a food processor and pulse until chopped. Add oil, salt &amp; pepper and lemon juice. Pulse again, until uniformly combined but not too smooth. Taste and adjust salt and lemon juice. Add chili flakes for a touch of heat if you like. Add more oil for a looser consistency.

This recipe is delicious!!! So glad I found it... thanks fo sharing!

Hello, I make Chimichurri a lot, and this is very similar obviously but without the heat and there’s the addition of lemons here which I love. My question is, in your professional opinion, how do you think this would be with a coffee rubbed steak? I’m not sure the bitterness from the lemons would pair with the bitterness of the coffee rub, although the coffee rub is sweet as well from the brown sugar! ...I guess there’s only one way to find out! Thanks for your time  and I’d love to hear your thoughts

Excellent. Made as stated, use it on everything.

Fantastic recipe. Tasty on so many things- soups, sandwiches, over chicken. A keeper.

This is great! I like a little bit of extra garlic, personally. Can you use dried lemon zest in place of fresh?

absolutely perfect. this helped me recreate one of my favorite pasta dishes from a now closed restaurant we used to frequent. Love your options to batch up with respective portions. thank you!

I disagree with the inclusion of parsley stems mostly because growing up in Trieste we were told to use only the tender leaves.  I believe it makes a better gremolata. You can always use the stems to make broth.

My boyfriend and I love putting this sauce on top of some seared salmon. It is an amazing combo and very fresh tasting sauce

Love this. Served over fish and later tossed with lentils.

I had extra parsley. The sauce tasted great on the baked chicken breast and was so colourful. I spooned a tablespoon over the chicken and served with sweet potatoes baked in olive oil and fresh corn on the cob. Presentation was colourful and very tasty!

This was quick, easy and delicious. Make sure that the parsley is PACKED or the gremolata will be runny.

Perfect for roast chicken and I used the extra to top off pizzas and pastas. Thanks for the recipe!

Wonderful!! Added more lemon to mine for brightness, yum.

This is really good!  I put it on grilled salmon.  Everyone loved it!!

This gremolata is amazing!  I add it to almost everything.  I especially love it on avo toast in the mornings.  I've been making a big batch weekly.  It even freezes and defrosts well.
Thank you for an amazing recipe!

Lovely! This Gremolata was the perfect addition to my seared scallops on a bed of pureed peas.

I poured it over roasted asparagus and buratta cheese for a wedding. Delish

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Top 2 gremolata recipes recipes from across the web

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Gremolata Recipe

Gremolata Recipe

The most viewed gremolata recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine