• Author: Md
  • Prep Time: 10 minute
  • Total Time: 10 Minute
  • Yield: 1 Cup 1x


Special equipment: Mortar and pestle



  • 1 cup minced fresh parsley
  • 2 cloves of garlic, minced
  • 2 tsp grated lemon zest


  1. Combine the minced parsley, minced garlic, and grated lemon zest in a mortar.
  2. Grind well to combine the ingredients.
  3. Use the gremolata immediately or store it in the refrigerator in an airtight container for later use.


  1. Use completely dry parsley, as the excess water can dilute the gremolata.
  2. Always strictly zest the colorful outer layer of any citrus fruit. The white part tastes bitter and might ruin the whole condiment.
  3. You can adjust the quantities of the ingredients to suit your taste. 
  4. You might be tempted to throw the ingredients in a blender or a food processır, but the blades in these machines turn the parsley into a moist puree. A good gremolata needs to have some real texture.
  5. You can also chop the ingredients and mix them with a whisk or a fork if you don’t have a set mortar and pestle. But pulverizing the parsley, garlic, and lemon zest together helps to release all the flavor.
  6. Fresh garlic is best consumed within a few days. While gremolata keeps around a week in the refrigerator in an airtight container, it’s better to consume it quickly and make a