Fresh Gremolata

Written by
Kevin D. Weeks.
Kevin D. Weeks is a personal chef, cooking instructor, and food writer.
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Kevin D. Weeks.
Updated 08/21/19
Gremolata
megan.chromik/Flickr/CC BY 2.0
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
160 Calories
3g Fat
34g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2
Amount per serving
Calories 160
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 34g 12%
Dietary Fiber 5g 17%
Protein 6g
Calcium 165mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gremolata is a combination of lemon zest, garlic, parsley, and olive oil. Traditionally an addition to ​osso bucco (braised veal shanks), it is also great as a garnish on grilled or roasted lamb, pork chops, beef, and even roasted potatoes. Gremolata is best made fresh. It doesn't keep for more than a day. It tastes best if it is made an hour or so before serving to allow the flavors to meld. It only takes about 5 minutes to make. 

Ingredients

  • Zest of one large lemon*
  • 1 large or 2 small cloves garlic; crushed
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Thoroughly combine the lemon zest, garlic, parsley, olive oil, salt and pepper in a small bowl.

  3. Cover with plastic wrap.

  4. Refrigerate for 1 hour.

  5. Enjoy!

*Note: Lemon zest is the outer yellow peel of a lemon. When zesting a lemon, be careful not to include any of the white pith below the skin because it's bitter. You can use a vegetable peeler to cut strips of peel and then finely chop them, but the best tool for the job is a microplane grater.

About Parsley

This ubiquitous​ herb is often found on your plate as a simple garnish in a fine restaurant, possibly because it is thought to aid in digestion. It is one of the most popular herbs in the world. Its name comes from the Greek word meaning "rock celery." It's a perennial herb that's easy to grow in your own garden, can grow to 2 feet tall and likes partial shade. It can either have curly or flat leaves. Parsley is very low in calories; 3.5 ounces have 36 calories, almost nothing. This small number of calories contains a whopping 3 grams of fiber and 6 total grams of carbohydrate. This unassuming herb is an excellent source of antioxidants and vitamins K, C, and A and folate.

Parsley is best when fresh. A good bunch is a dark green with leaves that are crisp and fresh-looking. Fresh parsley is available year-round in the grocery store. Keep it in the fridge in a plastic bag until you are ready to use it.

Besides a plate garnish, parsley is used in pesto sauce, tabouli, as a dry rub when combined with lemon zest and garlic, in soups and sprinkled over grilled fish. It's combined with thyme and bay leaves to make bouquet garni, which is used in stews and soups. Add it to dips for color and a fresh flavor.

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