Gremolata is a simple condiment made by chopping up parsley, lemon zest, garlic and a little salt. It's a quick and easy way to add some zest to almost any dish.
Traditionally, gremolata has been used to add brightness to rich meat dishes, but with parsley's fresh, peppery, and herbaceous flavor, garlic's pungency, and lemon's intensely citrusy fragrance and flavor, I think the effects are even more pronounced on salads and vegetables.
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Ingredients
Making gremolata is a perfect recipe for using up some of the items in the fridge and pantry that are nearing the end of their freshness. While there are a million things to do with parsley, there is almost always some leftover in the refrigerator. And, if you don't always have extra lemons and garlic hanging around, it's time to start that habit. They are two ingredients that can make every dish they touch better.
- Parlsey: You'll want flat-leaf parsley for this recipe, not the curly kind.
- Lemon zest: Use a microplane to zest your lemon(s). It's the easiest way. If you don't have one, you could easily use a serrated vegetable peeler to remove the zest (the outermost layer of the lemon's skin) and then cut the pieces into thin strips. It takes a couple of extra minutes, but delivers an equally good result.
- Garlic: Make sure to buy garlic that is firm to the touch, does not smell (if it smells, it's old), does not have any green sprouts, and does not display any signs of mold.
See recipe card for quantities.
Instructions - How to Make Gremolata
Making gremolata is super simple.
- Prepare the parsley: Remove the leaves from 1 small bunch of parsley — enough to make 1 cup when very loosely packed. Chop the parsley with a chef's knife until it is nearly finely chopped.
- Grate the garlic: Use the microplane to grate the garlic over the parsley
- Zest the lemon: Use the same microplane (don't bother to wash) to zest the lemon(s).
- Mix everything together: Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine. Season with salt, to taste.
Variations
This is a pretty traditional recipe, but there's always room to modify it to make it sing for your dish or for your tastebuds:
- Spicy: The mixture already has the pungency and bite from the garlic and the parsley, but you could ramp up the heat by adding a few red chile flakes.
- Make it saucy: To transform the gremolata into more of sauce, squeeze in some lemon juice and add a little bit of olive oil. Then drizzle on your dish.
- Change up the herbs: If you don't love parsley, substitute cilantro or another herb you like better for a similar condiment, but with a different personality.
- Try shallots: If you're not a garlic lover, try subbing in shallots for a milder dish.
Brighten up a bowl of ripe summer tomatoes with a drizzle of gremolata. Here's a quintessential summer tomato salad recipe.
Equipment
- Microplane: If you haven't acquired a microplane yet, this recipe presents the perfect reason to buy one. Mincing ingredients like ginger, garlic, or lemon is a way to distribute flavor evenly throughout a dish. A microplane will save you so much time and effort and can be used in many different ways in the kitchen.
- Chef's knife: The most important thing about a chef’s knife is that it feels comfortable when you hold it. Blade sizes range from six to 14 inches, although most people find an eight-inch blade is both versatile and manageable. Any shorter and you can’t cover as much ground; any longer and you may find it unwieldy. For most home cooks, an eight-inch blade is just right. I use this one from Wustoff (it was a gift), but this one from Henckels is also a great knife and a good value.
- Vegetable peeler: If you decide that you want to peel the zest and mince by hand, a serrated vegetable peeler is the tool you'll need. And once you get your peeler, add some orange to your day by peeling a few carrots and munching on them while you're making dinner. Total game changer for your digestion.
- Cutting board: A cutting board is a kitchen basic that will serve you for years and will make it easier to prepare all the colorful dishes you're going to be eating. It will also spare your knives, counters (and you) from knicks and cuts. This Farberware one is the one I use because it's large, easy to wash and store, and has juice grooves on the edges so you never drip on the floors or the counters.
Storage
Store the gremolata in an airtight glass container in the refrigerator for up to 1 day.
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Gremolata
Ingredients
- 1 small bunch parsley, washed and dried (enough to make 1 cup loosely-packed)
- 1 clove garlic
- 2 large lemons (enough to make 2 tablespoons of zest)
- kosher salt, to taste
Instructions
- Remove the leaves from 1 small bunch of parsley — enough to make 1 cup when very loosely packed.
- Chop the parsley until it is nearly finely chopped. It should be less than ½ cup.
- Use the microplane to grate the garlic over the parsley.
- Use the same microplane (don't bother to wash) to zest the lemon(s).
- Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine. Season with salt, to taste.
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