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This is a great way to use up too much store-bought parsley or if your garden is overflowing with parsley.  Use this on fresh bread, grilled chicken, fish, or even pasta.

Freshly made gremolata


  • 1 bunch (1 cup packed) flat leaf parsley 
  • 2 garlic cloves minced (or equivalent of jarred garlic)
  • ¼ cup lemon olive oil (if you don’t have lemon, plain will do, but then add 1 tsp lemon juice)
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • ½ tsp lemon paste (if you prefer a tad bit of sweetness) OR 1 tsp lemon zest (~½ lemon)

I find using a mini chopper to be the easiest way to both chop and mix this recipe’s ingredients. Put all of the ingredients into a mini-chopper and pulse until well mixed (don’t over pulverize it)

Add more olive oil if you want it not as thick

Some people like to add a bit more lemon juice until it meets their preferred lemon level and others may through in a few chili flakes to kick it up a bit

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