How to Make Quick & Easy Gremolata

Gremolata is a great way to add bold flavour to any dishes! I love to serve mine over baked salmon, with steak, scallops or as a tasty low-carb dip with crispy chicken wings.

Classic gremolata does not include any oil but I've always been making mine with heart-healthy extra virgin olive oil. Not only it's a great way to add healthy fats but it keeps the gremolata fresh for longer. Enjoy!

Step-by-step

1. Roughly chop the parsley. I also include the stalks but you can use just the leaves if you prefer to. Peel and mince the garlic. I prefer to mince the garlic before placing in the food processor to avoid large leftover garlic pieces in my gremolata.

   

2. Place all the ingredients into a food processor: chopped parsley, minced garlic, lemon zest, lemon juice, olive oil, salt and pepper. Process for a few seconds until smooth or chunky (I like to keep mine chunky).
   If you don't have a food processor, you can chop all the ingredients with a knife.

   

3. Serve over any meat, fish or mixed in cauli-rice for an extra boost of flavour. Store in a jar in the refrigerator for up to one week, or freeze in ice cube trays to add to dishes.

   

Recipe

How to Make Quick & Easy Gremolata

★★★★★4.8 (111 ratings)

How to make classic Italian gremolata in a few easy steps. This simple condiment will add an amazing flavor ...

Hands on

5m

Overall

5m

Servings

16

0.4 g

Net carbs

0.2 g

Protein

6.8 g

Fat

63

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings32 servings48 servings64 servings

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Ingredients makes about 1 cup/ 240 ml

• large bunch of fresh parsley, about 1 cup chopped (60 g/ 2.1 oz)
• 3-4 garlic cloves, minced
• 2 tbsp fine lemon zest, organic (12 g/ 0.4 oz)
• 1 tbsp fresh lemon juice (15 ml)
• ¹/₂ cup extra virgin olive oil (120 ml/ 4 fl oz)
• ¹/₂ tsp sea salt, or to taste
• ¹/₄ tsp black pepper, or to taste

Instructions

1. Roughly chop the parsley. I also include the stalks but you can use just the leaves if you prefer to. Peel and mince the garlic. I prefer to mince the garlic before placing in the food processor to avoid large leftover garlic pieces in my gremolata.

2. Place all the ingredients into a food processor: chopped parsley, minced garlic, lemon zest, lemon juice, olive oil, salt and pepper. Process for a few seconds until smooth or chunky (I like to keep mine chunky).
   If you don't have a food processor, you can chop all the ingredients with a knife.

3. Serve over any meat, fish or mixed in cauli-rice for an extra boost of flavour. Store in a jar in the refrigerator for up to one week, or freeze in ice cube trays to add to dishes.

Nutrition per serving, 1 tbsp, 15 g/ 0.5 oz

Carbs 3%Protein 1%Fat 96% of calories

Net carbs

0.4 g

Total carbs

0.6 g

Fiber

0.2 g

Sugars

0.1 g

Protein

0.2 g

Fat

6.8 g

Saturated fat

0.9 g

Calories

63 kcal

Sodium

75 mg · 3.26% RDA

Magnesium

2 mg · 0.56% RDA

Potassium

26 mg · 1.28% EMR

Nutrition by ingredient

Per 1 tbsp, 15 g/ 0.5 oz	Net carbs	Protein	Fat	kcal
Parsley, fresh (spices)	0.1 g	0.1 g	0 g	1
Garlic, fresh	0.2 g	0 g	0 g	1
Lemon zest (peel), fresh	0 g	0 g	0 g	0
Olive oil, extra virgin	0 g	0 g	6.8 g	60
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	0.4 g	0.2 g	6.8 g	63

Serving size 1 tbsp, 15 g/ 0.5 oz

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan