Gremolata Recipe (Italian Lemon Parsley Condiment)
An Italian herby and tangy condiment or sauce used on chicken, meat, seafood, or pasta.
Servings: 6
Equipment
Ingredients
Instructions
- Chop the parsley in a food processor.
- Then add the garlic and the zest of lemon and turn the food processor a few more times.
- Transfer to a bowl and mix with the juice of lemon, olive oil, and salt.
Video
Notes
Fresh parsley, garlic, and lemon zest are essential for the best flavor. Avoid dried or pre-minced ingredients.
Keep parsley fresh longer by storing it in a glass of water in the fridge, covered loosely with a plastic bag.
Chop the parsley as finely as possible to ensure an even distribution of flavors. Use a food processor to quickly and evenly chop the parsley. Pulse it a few times rather than running continuously to avoid over-processing.
Mince the garlic finely to avoid large, overpowering chunks. Sprinkle a pinch of salt on the garlic while chopping. This helps break down the garlic into a paste and enhances its flavor.
Only zest the yellow part of the lemon skin, avoiding the bitter white pith underneath.
Lemon juice adds a fresh, tangy flavor but too much can overpower the dish. Start with half the lemon juice, taste, and then add more if needed to suit your preference.
Prepare gremolata up to a day ahead and store in the fridge. Bring it to room temperature before serving to enhance its flavors.
Feel free to experiment with additional ingredients like adding herbs or spices to suit your dish. Add a pinch of red pepper flakes for heat, or swap lemon zest with orange zest for a sweeter note.
Nutrition
Calories: 113kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 98mg | Potassium: 29mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 4IU | Vitamin C: 10mg | Calcium: 7mg | Iron: 0.2mg