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Spoon dipping into a bowl of gremolata

Lemon & Parsley Gremolata

  • Author: caroline
  • Total Time: 5 minutes
  • Yield: 3 1x


This recipe is amazing for adding a little extra flair and flavour to so many dishes! Zesty lemon, fresh parsley and garlic combined with olive oil to make the perfect dressing, dip or drizzle.

The default recipe makes around 3 portions (2 tsp per portion)


  • Small handful of fresh parsley, finely chopped
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, finely chopped
  • 1/2 lemon, zest only


1. Finely chop the parsley and garlic. Really finely. For the parsley – chop until you think it’s fine enough and then chop some more. This works best when the parsley is almost more of a ‘coarse powder’ than big pieces. 

2. Mix all the ingredients together. Store in a sealed jar in the fridge for up to 5 days or freeze in ice cube trays to use when you need it.


  1. When you store the gremolata (fridge or freezer) make sure there is enough olive oil to cover the surface so no air gets to the ingredients.
  2. Use the fine side of a grater to zest the lemon so you almost get a fine powder
  • Prep Time: 5 minutes
  • Category: Sauce
  • Method: No Cook
  • Cuisine: Italian


  • Serving Size: 1 (2 tsp)
  • Calories: 123
  • Fat: 13g
  • Carbohydrates: 0.5g
  • Protein: 0.2g

Keywords: italian, seasoning, sauce, dip, parsley