Gremolata is a classic Italian condiment traditionally made with just Italian parsley, lemon zest and garlic. My version includes a little olive oil to make it easier to drizzle, plus some extra herbs to echo whatever you’re serving it with. It’s designed to add freshness and zing to the top of any dish, working particularly well with pasta to cut through richness.
Hi! This is such a fantastic topping to have up your sleeve. A spoonful or drizzle over a rich pasta makes all the difference, instantly lifting and brightening the dish and making it feel lighter and easier to eat, which is always a win in my book!
I love it with my Beef Short Rib Ragu or Beef Cheek Ragu, but it’s just as good spooned over fish, roasted vegetables or grilled meat. Use it anywhere that needs a little fresh, zingy boost.
Ingredients
Parsley - Use flat leaf Italian parsley and chop it very finely for the best texture and flavor.
Fresh garlic clove - Finely grate or mince so it melts into the mixture rather than harsh chunks.
Lemon zest - The key flavor in gremolata, bringing freshness and fragrance.
Lemon juice (optional) - I love to add some juice as well as zest, especially if using over a rich meat sauce.
Olive oil - A good quality extra virgin olive oil helps bring everything together and makes it easier to drizzle.
Herbs - I love to add some extra herbs in my gremolata. Rosemary or thyme are great options and can help echo flavors you have in the dish it's going with.
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What to serve with gremolata
- Rich meat pasta sauces like a short rib ragu or beef cheek ragu.
- Creamy or butter based pasta sauces.
- Slow cooked meat dishes.
- Grilled steak or lamb.
- Pan-fried or grilled fish.
- Roasted vegetables
- Roast potatoes (try my crispy smashed potatoes)
Perfect with gremolata
These recipes are a great starting point. Check out all my pasta toppings for more finishing touches.
Recipe
Gremolata
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Ingredients
- 1 cup Italian parsley, leaves picked (packed into cup)
- 1 tablespoon rosemary or thyme leaves finely chopped (optional)
- 1 small garlic clove
- zest of 1 lemon (about 1 tablespoon)
- ½-1 tablespoon lemon juice (optional)
- 3 tablespoons extra virgin olive oil
Instructions
- Finely chop the parsley and any additional herbs if using and place in a small bowl.
- Finely grate or mince the garlic and add it to the herbs along with the lemon zest and a pinch of salt.
- Drizzle in the olive oil and, if using, the lemon juice. Stir to combine and adjust seasoning to taste.
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
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