Gremolata Recipe


A classic garnish recipe from Italy, indispensable when serving Osso Bucco. Three simple ingredients together transform the dish into a mouthful of flavors and take only a few minutes to make. Gremolata is best used on the same day. I prefer to chop the parsley and garlic by hand using a sharp knife. It gives a more rough consistency to the gremolata. Adding a bit of olive oil mellows the garlic and the lemon zest impact in case you decide to use it on fish or grilled chicken. Your call.

Yield:  about 1/2 cup (8 Tbsp)

Time: 10 minutes


  • 1/2 cup (14 g) flat-leaf parsley, chopped
  • 2-3 garlic cloves, finely chopped
  • grated zest of 2 dewaxed organic lemons
  • extra virgin olive oil (optional)


In a small bowl mix parsley and garlic. Add the lemon zest by the teaspoon, tasting for pungency and bitterness as you go along. Gremolata will keep up to 1 day if stored in an airtight container in the fridge.

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