A Classic Italian Condiment: Gremolata

Name: Gremolata
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 1 bunch of finely choppes fresh flat-leaf parsley; 1 teaspoon of zest of lemon; 1 clove of minced garlic; 1/8 teaspoon of rock salt

This Italian condiment Gremolata recipe will add flavor to all of your meals, from soups to stews, pasta to salads.

Italian Cuisine

July 28, 2022

Difficulty Easy

Servings 4 people

Preparation 10 mins

Cooking 0 mins

Total 10 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

1 bunch of finely choppes fresh flat-leaf parsley
1 teaspoon of zest of lemon
1 clove of minced garlic
1/8 teaspoon of rock salt

Directions

Wash the parsley and dry it thoroughly with a paper towel.
Using a sharp chef's knife, cut and discard the thick parsley stems. Finely chop the parsley. Transfer the chopped parsley to a small serving bowl.
Finely mince the garlic.
Wash and dry the lemon. Then grate only the yellow part of the skin with a cheese grater or potato peeler. Avoid grating the white pith, which can be bitter.
Combine all ingredients in a bowl and season to taste with kosher salt.
Serve with meat or fish as a side dish.

Nutrition Facts

Serving Size 1 Gremolata

Serves 4

Amount Per Serving

Calories3

% Daily Value*

Total Fat 0.1 g0.1%

Sodium 82 mg3.6%

Protein 0.2 g0.4%

Potassium 37 mg0.8%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

Use raw and fresh garlic. Use white fresh garlic whenever possible, as garlic is raw.
Wash the parsley and dry it lightly. Make sure the parsley is completely dry before chopping it. Dry with a paper towel. In this way, the parsley does not clump after chopping.
Use parsley leaves. In this recipe, you cut and separate the stems of the parsley. Finely chop the parsley leaves.
Instead of parsley, you can use different greens such as basil, coriander, mint, or spinach.
Use fresh lemons. Lemon zest adds shine to gremolata. Be sure to grate the yellow part of the lemon peel. Be careful not to grate the white part. This part can make the dish bitter.
You can use a cheese grater, a peeler or a kitchen knife to zest the lemon.
Instead of lemon zest, you can use orange, lime, or grapefruit zest.
You can add paprika to add flavor to the recipe.
To use this recipe as a salad dressing, mix extra virgin olive oil and vinegar.
You can add finely grated Parmesan cheese or capers to give it a salty taste. You can also use chopped pine nuts to add crunch to the recipe.
Roast the pine nuts in the oven. Roast at 350 °F (175 °C) for 5-7 minutes before adding to the recipe. Let it cool down. Then add it to the gremolata sauce.
You can make the recipe in a bowl by hand or in a mixer. For traditional gremolata, parsley and garlic must be finely chopped. The food processor can puree the recipe. That's why it's best to chop the ingredients with a sharp knife. However, you can also pound the ingredients in a mortar or run them in a food processor.

Rate This Recipe

Gremolata or Gremolada is an Italian sauce made with fresh parsley, lemon zest and garlic. You can add a spoonful of gremolata to it to enrich especially salty dishes.

Gremolata is the perfect touch to your meals with its flavor profile consisting of fresh herbs! Try this easy gremolata sauce recipe now. Sprinkle this sauce over vegetables, pasta or bread. Enjoy the explosion of flavor in your mouth.

Equipment for this recipe

Measuring Cup

Mixing Bowls

Cutting Board

Food Processor

Peeler

Grater

Chef Knife

What Is Gremolata?

Gremolata or Gremolada is an Italian condiment made with fresh parsley, garlic, and lemon zest. This sauce, made with fresh ingredients, is versatile. It can be served over or alongside main dishes and side dishes. Traditionally served with veal, this side dish also goes well with seafood, pasta, and salad recipes. It is especially compatible with Italian dishes. It adds flavor to salty dishes.

Gremolata vs. Chimichurri

Gremolata and chimichurri sauce are used to add flavor to meat dishes, eggs and vegetable dishes. Although these two sauce recipes are similar to each other, they are different in terms of ingredients and consistency.

Gremolata is made with fresh parsley, garlic, and lemon zest. Although the liquid ingredient is not usually used, some recipes use olive oil. Chimichurri is traditionally made with chopped parsley, vinegar, and oil. It is more acidic than gremolata. Also, chimichurri has a more liquid consistency.

Gremolata vs. Pesto

Although these two sauces are made with similar ingredients, gremolata is a fat-free version of pesto. Both sauces can be served as a side dish with pasta or meat dishes.

Gremolata is made from freshly chopped parsley, raw garlic, and lemon zest. Pesto sauce is made with ingredients like olive oil, basil, garlic, parmesan, and pine nuts. Also, pesto has a more watery consistency than gremolata.

How To Serve Gremolata?

Gremolata is a delicious side dish or sauce for many dishes, from soups to stews, from roasted vegetables to pasta. It contains strong flavors with an herbaceous flavor from fresh parsley and a citrus flavor from lemon. You can sprinkle it over fried meat, chicken or fish, boiled vegetables, potatoes, and pasta dishes. You can also add a spoonful of gremolata to hummus, avocado toast, or salads.

Add freshness to spaghetti and meatballs with this Italian seasoning, traditionally served with osso buco. This delicious chicken milanese pairs perfectly with classic Italian flavors such as risotto.

Here are our delicious recipes that you can serve with Gremolata:

How To Store Gremolata?

Gremolata is best consumed fresh. Storage is not recommended. Because dark spots form on the parsley and it starts to rot. Fresh garlic turns yellow and becomes soft. Also, you can cover any leftover gremolata with olive oil and keep it in the fridge in an airtight container.

Recipe byPetite Gourmets