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Close up of lemon gremolata sauce in a jar.

Lemon Gremolata Recipe (Italian Parsley Condiment)

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings
Author: Tracy Halasz

Ingredients

  • 1 bunch flat leaf Italian parsley
  • 2 cloves garlic, peeled and chopped
  • 1-2 tablespoons fresh lemon juice (more to taste)
  • 4-6 tablespoons olive oil
  • ¼ teaspoon sea salt, to taste
  • 1 fresh lemon, zest
  • ½ teaspoon red pepper flakes

Instructions

Food Processor Method

  • Rough chop the parsley (small stems are fine) and place in bowl of food processor.
  • Add the peeled garlic cloves to the parsley and process until the parsley is chopped but still has texture (don't puree). Stop and scrap down the sides a few times as needed.
  • Add the freshly squeezed lemon juice and oil. Pulse again until well combined and the gemolate has the texture you enjoy.
  • Sprinkle with salt, lemon zest and a few red pepper flakes if desired. Stir together, taste and adjust seasonings to your preference. 
  • Stir together, taste and adjust seasonings to your preference.

Hand Chopped Method

  • Using a sharp Chef's knife, finely chop the parsley (small stems are fine) and place in medium size bowl.
  • Peel and mince the garlic cloves. Add to bowl.
  • Wash, zest, and juice 1 lemon. Squeeze 1 tablespoon lemon juice (more to taste) into the bowl with the parsley. Reserve the zest.
  • Add oil (start with smaller quantity) and salt. Stir into parsley mixture to incorproate. Add lemon zest and red pepper flakes (if using).
  • Taste an adjust seasonings to your preference.
  • Cover and store in refrigerator for up to 7 days or see freezing tips in recipe notes.

Notes

Gremolata Texture - If using the food processor method, don't over blend it until smooth. Leave some texture, it should be on the rustic side.
Lemon Juice - use fresh lemons for their superior taste and also you'll need lemon zest, but in a pinch you could use bottled lemon juice.
Oil-free Version - skip the oil and enjoy this gremolata in its traditional form as a dry Italian condiment. *We like the oil for richness and it transforms the gremolata into a sauce, drizzle or marinade. As well, the oil protects the fresh herbs.
Storing and Freezing - store gremolata in the fridge in a jar for up to 7 days or pour any leftovers into ice cube trays. Once frozen solid, transfer to a freezer bag* to be used up over the next 3 months.
* Pro Tip - put the name of the sauce and a date on the freezer bag.