Gremolata

March 28, 2026

Gremolata - kvalifood.com

Gremolata is a Milanese condiment of finely chopped parsley, lemon zest, and garlic. It is traditionally scattered over ossobuco in the last minutes of cooking and again fresh at the table. No cooking required – just chop, combine, and serve.

Makes ca. 1/3 cup

Ingredients

60 g fresh flat-leaf parsley leaves and thin stems, finely chopped
1 lemon, zest of (yellow part only, no pith)
1-2 cloves garlic, minced or finely grated

Directions

Wash the parsley and pat thoroughly dry. Remove thick stems; thin stems are fine. Finely chop with a sharp knife.
Finely grate the lemon zest, taking only the yellow outer layer. Mince or finely grate the garlic.
Combine the parsley, lemon zest, and garlic in a small bowl. Stir to distribute evenly.
Serve immediately, spooned over braised meats, grilled fish, or roasted vegetables.

Notes

Use 1 garlic clove for mild, 2 for more assertive. One clove is the safer starting point.
Best made just before serving. The parsley darkens within hours.
Do not use a food processor – hand-chopping gives the right texture (distinct flecks, not a paste).
For a sauce version, stir in 1-2 tbsp extra virgin olive oil, 1 tsp fresh lemon juice, and a pinch of salt. This keeps up to a week refrigerated.
The dry version keeps 1 day refrigerated in an airtight container.