Gremolata is a savory, flavor-packed Italian condiment topping. Use this healthy garnish on grilled vegetables, pasta dishes, meat, chicken, fish, and salads, and is classic on osso buco!
This gremolata recipe has buttery toasted pine nuts, tangy capers, sweet bell pepper, fresh basil, lemon zest, and parsley. Together they create a light, fresh, and clean taste to compliment so many dishes...
Gremolata Recipe
The main reasons to make gremolata are you can make this from ingredients you typically might have on hand, try different delightful combinations, and it adds incredible, healthy, deliciousness.
Gremolata Topping Ingredients
- flat-leaf parsley
- bell pepper yellow, orange, or red
- capers
- fresh basil leaves
- toasted pine nuts
- pistachios
- white wine vinegar (or swap in red wine vinegar)
- lemon zest (or citrus zest from Meyer lemons, limes or oranges all work!)
- pinch salt and black cracked pepper
Making Gremolata
- On a cutting board: With a good chef’s knife, finely chop bell pepper, parsley, basil, pine nuts/pistachios, and chives. Add to a small bowl as you go. Add the white-white vinegar, sea salt, pepper, and the zest of a lemon using a grater. Mix well.
- Food Processor/Blender: Add all the ingredients to a food processor or blender to chop and mix all the ingredients - this produces a finer gremolata.
- You can make the gremolata a few hours ahead, cover with plastic wrap, and keep it chilled in the refrigerator until ready to use in an airtight container. You can also sprinkle on some good grated parmesan cheese using a Microplane grater.
Top Gremolata Tips
You can prepare the Gremolata ahead by a few hours, just cover it and keep chilled.
If you want a finer mix, use a food processor or blender like a Vitamix instead of a sharp knife. Chopping by hand works great and is what I did in the photos you see here in this post.
Use a few ingredients you have on hand and try some new variations if you wish, like these...
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Gremolata Recipe Variations and Additions
Gremolata usually includes a grated lemon peel, although the zest from other citrus fruits lime, orange, and grapefruit are also tasty. There are also other variations, such as leaving out the herbs or adding herbs like parsley, cilantro, mint, and sage.
- garlic
- grated fresh horseradish
- minced shallot
- Pecorino Romano cheese
- anchovy
- bacon
- chives
- orange or grapefruit zest
- rosemary
- walnuts, pecans, or cashews
What Can I Use Gremolata On?
In all honesty, I couldn't stop eating the gremolata with Grilled Asparagus I made. I skipped the rest of the dinner I had made, it was so delicious!
- Spoon over Grilled Salmon
- Top a grilled steak or Roasted Potatoes
- It's a classic on Osso Bucco, with Grilled Lamb Chops, or veal shanks
- Mix into Meatballs for more texture and a bright flavor
- Add into Salads, drizzle with olive oil and lemon juice or vinegar
- Use it in Pressed Italian Sandwiches for a picnic
- Mix into fresh pasta dishes like Fettuccine Alfredo
- Stir into Artichoke Risotto
- Spoon over Roasted Vegetables, Asparagus, Brussel sprouts, or carrots
Green Sauces & Toppings Around The World
Cultures around the world have versions of green sauce or topping. In fact, the Romans had a green sauce for fowl dating back to the 5th century. Typically, these green sauces are cold uncooked herbed sauces made from chopped herbs and other ingredients.
The French have sauce verte, in Mexico, they have many versions of Salsa Verde. The US Mexican salsa verde, though also called a "green sauce", is instead based on tomatillos and is commonly cooked; the New Mexico version uses a green chile base.
The British use a mint sauce, in Argentina they are famous for the chimichurri sauce, and the Spanish salsa verde and Italian pesto sauce have been used for centuries. And in Peru, they make a Peruvian Green Sauce that is incredible called Aji Verde. I had it on roasted chicken, and it is sublime!
Gremolata FAQ
The Italian pronunciation [ɡremoˈlaːta] or Italian pronunciation [ɡremoˈlaːda] is a chopped herb condiment classically made of lemon zest, garlic, and parsley. It is traditionally a topping with the Milanese braised veal shank dish ossobuco alla milanese.
Chimichurri is lighter than Pesto and is more of a marinade sauce and has finely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes, and white or red wine vinegar. In the red version, tomato, and red bell pepper are the ingredients.
The original pesto alla Genovese, the quintessential Italian herb sauce pesto recipe. It has Genovese basil, coarse salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European pine nuts (sometimes toasted), and a grated cheese like Parmigiano Reggiano or Grana Padano, and pecorino Sardo or pecorino romano.
Gremolata is quite chunky and not a blended sauce. It is a chopped-herb condiment. It has grated lemon zest, finely chopped garlic, parsley, and other ingredients like capers, basil, parsley, and bell pepper. Typically the recipes don't call for olive oil.
More Sauces & Condiment Recipes
If you enjoy spicy foods, this Creamy Balsamic Horseradish Sauce is a great compliment to savory dishes like thick slices of Beef Roast, prime rib, Corned Beef, or to slather on beef tenderloin Roast Beef Sandwiches.
Remoulade is a popular condiment and a classic dip for fried foods. Usually paired with seafood, cold meats, and fried foods like French fries and fried green tomatoes.
Fresh Cocktail Sauce made in minutes for easy appetizers like Shrimp Cocktail. Dollop this on oysters, clams, crabs, and more.
Make Burger Sauce at home, this recipe is very similar to the In-N-Out Spread from Southern California. Hamburgers go from boring to spectacular with all the toppings, and I have lots of ideas to make your BBQ cookout party amazing.
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Gremolata Recipe Plus 15+ Recipe Ideas
Ingredients
- 1 bunch flat-leaf parsley
- 1 bell pepper yellow, orange, or red
- 2 tablespoons capers
- ¼ cup fresh basil leaves
- ½ cup toasted pine nuts
- ¼ cup pistachios
- 1 tablespoon white wine vinegar
- 1 lemon zest
- pinch salt and black cracked pepper
Instructions
- On a cutting board: With a good chef’s knife, finely chop bell pepper, parsley, basil, pine nuts/pistachios, and chives, add to a bowl as you go. Add the white-white vinegar, sea salt, pepper, and zest of a lemon. Mix well.OR USEFood Processor/Blender: Add all the ingredients to a food processor or blender to chop and mix all the ingredients - this produces a finer gremolata.
- You can make the gremolata a few hours ahead, cover with plastic wrap, and keep it chilled in the refrigerator until ready to use in an airtight container. You can also sprinkle on some good grated parmesan cheese using a Microplane grater.
- You can also sprinkle on some good grated parmesan cheese using a Microplane grater.
Notes
Top Gremolata Tips
You can prepare the Gremolata ahead by a few hours, just cover it and keep chilled. If you want a finer mix, use a food processor or blender like a Vitamix instead of a sharp knife. Chopping by hand works great and is what I did in the photos you see here in this post. Use a few ingredients you have on hand and try some new variations if you wish.Variations and Additions
- garlic
- grated fresh horseradish
- minced shallot
- Pecorino Romano cheese
- anchovy
- bacon
- chives
- orange or grapefruit zest
- rosemary
- walnuts, pecans, or cashews
More Gremolata Uses
- Spoon over grilled salmon
- Top a grilled steak
- It's a classic on Osso Bucco
- Mix into meatballs for more texture and a bright flavor
- Add into salads, mix with olive oil and lemon juice or vinegar and top a salad!
- Use it in a pressed sandwich for a picnic
- Mix into fresh pasta dishes like fettuccine alfredo
- Stir into risotto
- Spoon over roasted vegetables, asparagus, Brussels sprouts, or carrots
We had this on grilled fish last weekend, and it was incredible. So easy to make light and added great flavor to our dinner. Great recipe.
Absolutely loved this over our grilled steak! Such wonderful fresh flavors and super simple to make!