Gremolata is a versatile Italian condiment that is a wonderful addition to pasta, vegetables and more! It’s a delicious way to enhance a dish, adding bright flavor and a bit of color. In other words, it’s the quintessential Italian condiment!
The classic combination includes garlic, parsley, and lemon, but there are many variations. Fresh and colorful, it takes just five minutes to elevate a dish from basic to outstanding!
My gremolata recipe is so simple to make. I can take any dish from basic to amazing in minutes with this chopped Italian herb topping!
I have always enjoyed the added dose of color and flavor as an addition to dishes. Even the most basic foods (like egg noodles) topped with gremolata, are instantly elevated!
Individually, these ingredients each add flavor, but collectively you can take any dish from basic to outstanding!
Adding a little “pop” of gremolata is a fast and easy way to add a burst of flavor to many of your favorite dishes.
What is Gremolata?
Gremolata is a fresh mix of a few basic ingredients that create a recipe in itself. It’s a chopped topping for a wide variety of foods – particularly Italian foods. It acts as a flavor booster, a texture enhancement, and a beautiful garnish on so many dishes.
Shopping List
copy and paste to add ingredients to your grocery list
- Garlic
- Parsley
- Lemon
- Pine Nuts
Variations
- Mint – Use sweet mint or spearmint in lieu of parsley.
- Olive Oil – Use a good extra virgin olive oil for the best flavor.
- Anchovy – Canned or fresh, either work well.
- Nuts – I like to use pine nuts, but walnuts, pecans, pistachios and cashews also taste great.
- Orange Zest – Offers incredible flavor, especially for robust meat sauces like beef ragu!
Tips
Ingredients for this delicious Italian herb condiment should be finely chopped. If you prefer, use your food processor instead of chopping by hand!
To get the best of your zest, use a zester for fine zest (paring knife or vegetable peeler work well for cocktails) to remove the colorful portion of the rind. But be careful not to remove the white pith, which is bitter.
Serving Suggestions
Gremolata can be topped on just about any recipe, especially those that have been cooking for a long time. A few of my favorite uses include:
Gremolata
Ingredients
- 2 teaspoon garlic minced
- ¼ cup parsley fresh, chopped
- 1 lemon zested
- ⅛ cup pine nuts crushed
Instructions
- In a small bowl, combine minced garlic, parsley, lemon and pine nuts.2 teaspoon garlic, ¼ cup parsley, 1 lemon, ⅛ cup pine nuts
- Use to top fish, pasta, vegetables and more!
Julie’s Tips
- Ingredients for this delicious Italian herb condiment should be finely chopped. If you prefer, use your food processor instead of chopping by hand!
- To get the best of your zest, use a zester for fine zest (paring knife or vegetable peeler work well for cocktails) to remove the colorful portion of the rind. But be careful not to remove the white pith, which is bitter.
Substitutions
- Garlic – fresh cloves or minced in a jar both work well
- Parsley – fresh parsley and herbs are best. Substitute with fresh mint leaves
- Lemon Zest – substitute orange zest
- Pine Nuts – substitute walnuts, pecans, pistachios or cashews
Optional Additions
- Olive Oil – use a good extra virgin olive oil for the best flavor
- Anchovy – canned or fresh, either work well
Storage Notes
Store in an airtight container up to 5 days. Or, store refrigerated up to 1 week.Serving Suggestions
- Garnish Pasta – It is amazing on Beef Ragu and Lemon Spaghetti.
- Garnish Vegetables
- Garnish Meat – Steak, Chicken, Osso Buco, Lamb, Halibut or Salmon.
- Simple Pasta Sauce – Toss egg noodles with olive oil and gremolata.
- Salad Dressing – Serve it on a bed of mixed greens or arugula with shaved parmesan.
- Serve as part of bread dipping oil
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
