Jump to Recipe

If you’re craving a quick, fresh, and easy way to elevate any dish, this zesty lemon gremolata is the vibrant finishing touch your meals have been missing.

An overhead photo of homemade fresh lemon gremolata in a small ceramic dish with a silver spoon on a white marble counter. A lemon sits in the corner.

If you’re looking to elevate a dish with bold, fresh flavor instantly, gremolata is your secret weapon. This vibrant green condiment adds a burst of brightness and depth to everything from grilled vegetables to roasted fish. My version is a lemon gremolata, which leans into citrusy zing and just the right touch of heat. Made with a handful of pantry staples, it’s the kind of flavor-boosting sauce you’ll want to keep on hand all summer long.

A lemon is zested into a bowl of parsley using a microplane. This is a process photo for how to make gremolata, an Italian condiment. What Is Gremolata?

Gremolata (pronounced greh-moh-LAH-tah) is a traditional Italian herb condiment typically made with finely chopped parsley, garlic, and lemon zest. It originated in Milan, where it was famously paired with rich meat dishes, such as osso buco, to balance out the heaviness with fresh, zippy flavors.

But gremolata isn’t just for meat. Modern versions, like this lemon gremolata, can be adapted to suit plant-based or lighter Mediterranean-style dishes. Think of it as a no-cook flavor enhancer—somewhere between a chimichurri and a salsa verde.

How to Make Lemon Gremolata

A bunch of Italian parsley, two lemons, and a clove of garlic sit on a wooden cutting board. These are the ingredients to make lemon gremolata.

Making lemon gremolata is incredibly simple and takes just a few minutes with fresh ingredients you likely already have on hand. All it takes is parsley, garlic, lemon, olive oil, and a pinch of seasoning to create a bright, herbaceous condiment that adds instant flavor to almost anything. This is one of those recipes you don’t even need measurements for – you can easily measure with your heart and taste buds. 

How to Use Gremolata

A filet of branzino over arugula and topped with Italian gremolata, kumquat slices, and lemon.

Once you make this once, you’ll find yourself adding it to everything. It’s the kind of small-batch condiment that makes weeknight meals taste restaurant-worthy.

Here are a few of my favorite ways to use it:

  • Spoon over roasted vegetables like carrots, cauliflower, or potatoes.
  • Drizzle on grilled or baked fish—especially a buttery branzino filet.
  • Serve with steak to cut through the richness.
  • Swirl into a bowl of Lentil Soup for a hit of freshness.
  • Top off grain bowls or herby rice pilaf.
  • Use as a zippy finishing sauce for my Mediterranean Grilled Tofu—it’s next-level good.
Yield: about 3/4 cup

Lemon Gremolata

Prep Time 10 minutes
Total Time 10 minutes

This bright and zesty lemon gremolata is a classic Italian condiment made with fresh parsley, garlic, lemon zest, and olive oil. It's the perfect way to add a pop of flavor to grilled vegetables, seafood, meats, or Mediterranean tofu. Quick to make and incredibly versatile!

An overhead photo of green Italian parsley lemon gremolata in a small ceramic dish with a silver spoon.

Ingredients

  • 1 cup packed fresh Italian parsley leaves (about ½ bunch)
  • 1 small clove garlic, finely grated on a microplane
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • sea salt, to taste
  • Pinch of black pepper
  • ¼ to ½ cup extra virgin olive oil
  • Pinch of chili flakes, to taste

Instructions

  1. Finely chop the parsley leaves or pulse them in a food processor to achieve a uniform texture. Place in a small bowl. Finely chopped parsley in a small white bowl on a marble counter with lemon and garlic on the side.
  2. Add grated garlic, lemon zest, lemon juice, salt, pepper, and chili flakes. I recommend using a microplane to grate the garlic and lemon zest right into the bowl. A clove of garlic is grated into a white bowl filled with chopped parsley to make gremolata.
  3. Slowly stir in the olive oil until you reach your desired consistency—chunky or more of a loose sauce. An overhead photo of green Italian parsley lemon gremolata in a small ceramic dish with a silver spoon.
  4. Taste and adjust salt, lemon, or chili flakes as needed. This lemon gremolata can be used immediately or stored in the refrigerator in an airtight container for up to 3 days.

Notes

  • Store in an airtight container in the fridge for up to 3 days. Stir before using.
  • For a chunkier texture, hand-chop all ingredients. For a smoother consistency, pulse in a food processor.
  • Adjust chili flakes and garlic to taste—start small and build flavor gradually. Some people like a lot of garlic, while others make gremolata with no garlic at all.
  • This gremolata pairs exceptionally well with rich dishes that need a fresh, citrusy contrast.

    • Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    © Marina Delio
    Cuisine: Italian / Category: sauce