Classic Gremolata Recipe

Gremolata is a classic dish that has been around for ages. This Italian condiment is traditionally served on top of Osso Buco, but it also makes a great addition to plenty of other dishes from pasta to bread and pretty much anything else in between. There are a lot of things to love about this recipe, like its wonderful flavor and bright green color. Another thing to note is that this recipe only requires three ingredients to make — so it's affordable and super simple to whip up.

Recipe developer Jennine Bryant came up with this classic recipe that goes well with so many things. "I love how much this Gremolata packs a flavor punch! It's so flavorful, and sprinkling it on top of dishes just adds so much to the palette. It's such a quick way to elevate a dish from nice to show-stopping," Bryant raves. "I love Gremolata as a flavor side dish for barbecues or casual dinner parties with friends! It's so simple to throw together but it's such an impressive addition, and lovely for meals where dishes are shared and passed around."

As we mentioned before, one of the great parts about this recipe is that you only need a few ingredients to make it. Head to the store and pick up loosely packed flat-leaf parsley, garlic cloves, and lemon. "There are many great variations and additions to this classic Gremolata recipe, such as olive oil, salt, pepper, chili flakes, orange or lime zest, and other fresh herbs such as chives, basil, thyme," Bryant notes. "It is a great dish to play around with and try adding your own secret ingredients! There are so many alterations that can be made — different herb mixes or spices, that can work so well. It's fun to play with!" 

Once you have those things, you can make this classic gremolata recipe.

The first thing you will need to take out is the parsley. Remove the thick stems and discard them in the trash since you won't need them for this recipe. Then, place the leaves onto a big chopping board and select a sharp chef's knife. Finely chop the parsley into tiny pieces. 

Once your parsley is well-chopped, use a fine grater or a garlic press to grate the garlic directly onto the chopped parsley. For another layer of added flavor, use a grater to zest the lemon on top of the parsley. If you opted to add any of those additional ingredients Bryant mentioned, you can do so now. 

Grab the chef's knife again and chop the parsley, garlic, and lemon zest together to combine. Be sure to mix well so the parsley gets coated with the garlic and lemon flavors. Then, transfer it into a small bowl for serving. "It has such a bright and punchy flavor, zingy and herby, which adds a freshness to dishes when added," Bryant raves. 

The best part of any recipe is serving and enjoying it, which is exactly what you get to do after that small amount of prep work. There are plenty of foods that this pairs well with, and Bryant shares a few of her favorite suggestions. "One of my favorite ways to serve Gremolata is on top of freshly grilled fish, it also goes well on top of other meats like steak or lamb, or even grilled vegetables," she says. "It's also great mixed into salads or on top of pasta or risotto dishes. It really is versatile!" 

We hope you love this versatile and classic Gremolata.