Lemon Gremolata Recipe (Italian Parsley Condiment)
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 4 servings
- 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
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.
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.