Gremolata is a flavor-packed condiment topping from Italy for vegetables, pasta dishes, fish, meat, salads, and classically used 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. In all honesty, I couldn't stop eating it on the asparagus I made to go with it, and skipped the rest of the dinner I had made!
The main reason to make gremolata is you can make this from ingredients you typically might have on hand, and try different delightful combinations...
You Will Need
Making Gremolata
- On a cutting board: 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.
- 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 fridge until ready to use.
Top Gremolata Tips
You can prepare the Gremolata ahead by a few hours, just cover and keep chilled.
If you want a finer mix, use a food processor or blender like a Vitamix. 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
Gremolata usually includes a grated lemon peel, although the zest from other citrus fruits lime, orange, grapefruit may be used. There are also other variations, such as leaving out the herbs or adding herbs like parsley, cilantro, mint, sage.
What is Gremolata?
The Italian pronunciation [ɡremoˈlaːta] or Italian pronunciation [ɡremoˈlaːda] is a chopped herb condiment classically made of lemon zest, garlic, and parsley. It is traditionally served with the Milanese braised veal shank dish ossobuco alla milanese.
Chimichurri is lighter than Pesto, and is more of a marinade sauce made from finely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes, and white or red wine vinegar. In its red version, tomato and red bell pepper may also be added.
The original pesto alla Genovese, the quintessential pesto recipe, is made with 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’s made of grated lemon zest, finely chopped garlic, parsley, and has other ingredients like capers, basil, parsley, and bell pepper. Typically the recipes don't call for olive oil.
What Can I Use Gremolata On?
- 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, Brussel sprouts, or carrots
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Gremolata With 15+ Recipe Ideas
Ingredients
Gremolata
- 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
Gremolata
- On a cutting board: 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 fridge until ready to use.
Notes
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, Brussel sprouts, or carrots
Absolutely loved this over our grilled steak! Such wonderful fresh flavors and super simple to make!