This easy gremolata recipe is a bright, tangy, and herbaceous sauce that’s so simple to make! It’s wonderful with steak or anywhere that needs a punch of freshness.
Why you’ll love it
Gremolata is a classic Italian condiment with very few ingredients that you’ll want to put on everything! Traditionally it’s used with ossobuco (a veal dish), but you can pair it with steak, grilled meats, fish, roasted vegetables, and more. It even works as a dip with leftover pizza.
Wondering what the difference is between gremolata and chimichurri? Both are zesty parsley and garlic sauces, but chimichurri is Argentinian, has more ingredients, and uses vinegar instead of lemon juice.
What you’ll need
- Parsley – use flat (Italian) parsley. Curly is for decoration; flat is for flavor!
- Garlic – for savory, aromatic flavor
- Lemon juice plus zest – gremolata is traditionally extra citrusy because of the zest
- Salt & pepper – to bring out the flavors
- Olive oil – turns it into a luxurious, spoonable sauce that’s more viscous and tastes richer, and balances the acidity
Helpful tips
- Use a good-quality olive oil since you’ll definitely be able to taste it.
- Take care not to zest too deeply into the pith (the white part), as it’s bitter.
How to make gremolata
Discard the tough parsley stems and chop the leaves. Add to a small bowl. Combine with the garlic, lemon juice and zest, and a generous amount of salt and pepper, followed by the olive oil. Give it a taste and adjust as necessary. Refrigerate to let the flavors meld if desired.
Substitutions and variations
- Traditionally gremolata can be sprinkled on dry like a garnish and is made without olive oil, but a spoonable version with olive oil is also delicious. You can leave it out if you prefer.
- Add crushed red pepper flakes or a finely chopped anchovy fillet for a little kick and some umami flavor.
- For a more blended version, throw everything into a food processor.
What to serve with gremolata
- It’s pictured here with quick steak bites made by searing pieces of ribeye in a hot skillet. For more detailed cooking instructions, see Garlic Butter Steak Bites. It’s also great with Ribeye or Filet Mignon.
- It pairs well with grilled meats, vegetables, and seafood, including Easy Pan Seared Salmon, Baked Chicken Breast, Easy Roasted Potatoes and Carrots, and Easy Roasted Sweet Potatoes.
- Dip some crusty sourdough bread into it!
Leftovers and storage
- Store leftover gremolata in a tightly covered container for up to 3 days in the fridge.
- Give it a stir before serving, and allow it to come closer to room temperature first.
- It’s best fresh, but you can freeze it in an ice cube tray. The olive oil will help protect the herbs from oxidizing.
With just a handful of pantry staples and a few minutes of prep, gremolata is one of the easiest ways to add bright, fresh flavor to almost any dish.
