Yield: 1/2 cup (120 ml)

Preparation time: 10 minutes

A classic garnish from Italy made of parsley, lots of garlic and lemon rind. Indispensable for many dishes such as Osso Bucco. Three simple ingredients transform these dishes into a mouthful of flavors. Gremolata takes only a few minutes to make.

I like to add extra virgin olive oil to it. It mellows the impact of the garlic while making it more spreadable if you decide to use on fish or grilled chicken.


  • 2 organic lemons, washed
  • 1 cup (about 25 g) loosely packed Italian parsley leaves, washed
  • 5 garlic cloves or to taste
  • ¼ cup (60 ml) extra virgin olive oil (optional)


Grate the lemon rind and set aside in a small bowl. Finely chop the parsley. You should end up with approximately ½ cup of parsley. Add it to the lemon rind. Finely chop garlic and add it to the bowl. Mix all and use it right away or store it in an airtight container in the fridge for up to 1 day.

You may add olive oil to make the mixture more spreadable.

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