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Gremolata

A bright, herbaceous Italian condiment made from lemon zest, parsley, and garlic that adds fresh flavor and acidity to rich dishes or grilled vegetables.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 garnish
Course: Condiment, Garnish
Cuisine: Italian
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 lemons zest only (about 3 tablespoons of zest)
  • 1 cup fresh flat-leaf parsley finely chopped (about 1 large bunch)
  • 4 cloves garlic minced very fine (about 2 teaspoons)
  • 1/4 teaspoon fine sea salt
  • Pinch of freshly ground black pepper

Equipment

  • Microplane zester
  • Sharp chef's knife
  • Cutting board
  • Small mixing bowl
  • Measuring spoons

Method
 

  1. Use a microplane zester to remove the yellow zest from three lemons, about 3 tablespoons total, avoiding the white pith.
  2. Rinse the parsley under cold water and dry completely with paper towels.
  3. Strip the parsley leaves from the stems, discarding the stems.
  4. Finely chop the parsley leaves using a sharp chef's knife.
  5. Peel and mince four cloves of garlic as finely as possible.
  6. In a small mixing bowl, stir together the lemon zest, chopped parsley, and minced garlic.
  7. Season with 1/4 teaspoon fine sea salt and a pinch of freshly ground black pepper, then taste and adjust seasoning as needed.
  8. Let the gremolata rest at room temperature for 5 to 10 minutes before serving to allow the flavors to meld.

Notes

Store in an airtight container in the refrigerator for up to four days; let come to room temperature before serving. Best used fresh.