Kalyn's Kitchen

How to Make Gremolata

This post will show you How to Make Gremolata and give you recipes ideas for using this amazing fresh-herb condiment that adds so much flavor. 

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How to Make Gremolata image of finished Gremolata in bowl

Anyone who’s been following my blog for a while already knows that I’m a fresh herb enthusiast! If you’re a cook who’s discovered the wonderful way that cooking with fresh herbs can enhance the flavor of foods without adding fat or calories, then it won’t be hard to understand why I think everyone should learn about Gremolata. This simple but profound combination of finely minced fresh lemon peel, minced fresh garlic, and minced fresh parsley adds freshness and a little zing to any food you sprinkle it on.

And when I mentioned I was making Gremolata to several friends and family members, I discovered that many people don’t know even know about it! So this post is my Public Service Announcement for everyone who hasn’t discovered it yet.

And best of all, in the dead of winter when fresh herbs are expensive and hard to come by, you can always get lemons, garlic, and fresh parsley to make this and bring a touch of summer to your cooking.

How you can make Gremolata to your own taste:

Gremolata is one of those herb mixtures like Basil Pesto where you can certainly adapt the proportions to your own taste, although Jake and I experimented with the amounts a few times on this recipe for a combination we thought was just right. If you’re extra fond of lemon, garlic, or parsley you can definitely use more of your preferred ingredient in your version. Gremolata is also sometimes made with mintbasil, or even cilantro  if you’d like to experiment with those herbs.

How to Make Gremolata process shots collage

How to Make Gremolata:

(Scroll down for complete recipe with nutritional information although I hope you can tell this has hardly any calories or carbs!)

  1. Start with a nice fresh lemon (preferably organic) and use your sharpest vegetable peeler to shave off the skin. (Squeeze the lemon juice and freeze it for later!)
  2. Then use your sharpest chef’s knife to finely mince the lemon peel and the fresh parsley and garlic. (Wonderful knife skills of Jake are being demonstrated here.)
  3. This photo shows you the proportions of garlic, lemon, and Parsley that we thought made a good combination.
  4. Then mix together the finely minced lemon peel, garlic, and parsley to make your Gremolata.
  5. That’s all there is to it!  Sprinkle over meat, fish, chicken, pasta, vegetables, or just about any food where you’d like a burst of fresh flavor.
  6. Below are some ideas for using that tasty Gremolata once you’ve made it.

Gremolata with Meat, Chicken, or Fish:

Broiled Sardines with Gremolata ~ The Kitchn
Beef Stew with Gremolata ~ Everybody Likes Sandwiches
Mark Bittman’s Osso Buco with Gremolata ~ Kahakai Kitchen
Gremolata-Stuffed Chicken Breasts with Tomato Relish ~ We Heart Food
Grilled Chicken with Gremolata ~ Dinner du Jour

Vegetarian Uses for Gremolata:

Spaghetti with Cauliflower, Chile, and Parsley Gremolata ~ TasteFood
Roasted Carrots and Olive with Shallots and Gremolata Proud Italian Cook
Easy and Amazing Roasted Asparagus with Gremolata ~ Kalyn’s Kitchen
Orchiette with Garlic Scapes, Ricotta, and Gremolata ~ Herbivoracious
Savory Rolls with Olives and Parsley Gremolata ~ Cookin’ Canuck

How to Make Gremolata

How to Make Gremolata

Yield Makes about 5 tablespoons
Prep Time 30 minutes
Total Time 30 minutes

Gremolata is a condiment made of chopped fresh herbs that adds amazing flavor to meat, fish, chicken, and vegetables.



  • 1 fresh lemon, preferably organic
  • 1/2 bunch fresh parsley, either flat Italian parsley or regular curly parsley
  • 2 cloves garlic

Proportions We Liked Best:

  • (All proportions in this recipe are too taste, but these amounts are what Jake and I thought were just right.)
  • 1 T finely minced lemon peel
  • 1/4 cup finely minced parsley
  • 2 tsp. finely minced garlic


  1. Using a very sharp vegetable peeler, peel the lemon, taking care not to get the white part that’s right under the peel.  (Squeeze the lemon and freeze the juice.)
  2. Using your sharpest chef’s knife, finely mince the lemon peel until you have 1 tablespoon finely minced lemon peel.
  3. Wash the parsley if needed and spin dry with salad spinner, or dry with paper towels.
  4. Mince the parsley until you have 1/4 cup finely minced parsley.
  5. Smash the garlic cloves with the side of your knife to break them apart, then finely mince the garlic until you have 2 teaspoons finely minced garlic.
  6. Combine the finely minced lemon peel, parsley, and garlic in a small bowl and use to sprinkle over cooked fish, chicken, vegetables, pasta, or other foods.


Gremolata will keep in the fridge for a day, but it’s best freshly made. Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 11Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 0g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Gremolata is a great way to flavor foods without any added fat or calories, and it would be a perfect condiment for pretty much any kind of eating plan.

Find More Recipes Like This One:
 Use Sauce Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of How to Make Gremolata

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    7 Comments on “How to Make Gremolata”

  1. Peascod, I haven't tried freezing, but I bet it will work.

    Jeanette, can't wait to grill!

  2. I made gremolata years ago, but forgotten about it – so glad to see it here – I think it would be great on grilled chicken. It's warming up finally so hoping to start grilling soon.

  3. Do You think you could freeze this in small portions like you can with pesto? I make Pesto every year and freeze it in ice cube trays for the winter use of my home grown basil. I wonder if this would freeze successfully as well?

  4. Shirley, you MUST make Gremolata. It's the perfect topping for so many foods (and gluten-free!)

  5. I don't believe that I've ever heard of gremolata before. What a great idea! I could see using it for the same things that Lydia does, and for your latest recipe, too. Thanks for the introduction, Kalyn. I have to admit that I don't often buy fresh parsley, but I will from now on. 😉


  6. Lydia, it doesn't surprise me that you would like it!

  7. I'm a huge fan of gremolata, which I make every summer with parsley and garlic from my garden. I love to use it on fish and grilled chicken, and sometimes as a sauce for pasta.