Gremolata is a very easy to make condiment that compliments meats, pasta, and vegetables incredibly well. It is perhaps most know for it’s use with ossobuco. Although made simply of parsley, garlic, and lemon, these three ingredients certainly add up to more than the sum of their parts.

Upon first tasting you may find it to be rather intense, but when added to rich sauces or mildly seasoned meats this intensity POPS, bringing up the entire dish!

As I mention optional in my recipe below, it is not uncommon for anchovies or anchovy pasted to be added to the gremolata of many Mediterranean families. I also feel that the inclusion of fresh horseradish can pack a powerful punch for just the right kick to a serving of roast beef.


By: semiserious chefs
Makes: 1 cup


  • 3 packed cups of rough chopped flat leaf parsley
  • 2-3 large garlic cloves
  • 1 lemon for zest and juice
  • 1/2 T olive oil

Optional: Anchovies or Anchovy paste and/or fresh grated or prepared Horseradish to taste.


  1. Finely chop the parsley. You will see that those 3 cups really condense down when chopped.
  2. Fully zest the lemon.
  3. Finely mince the garlic cloves.
  4. Add the garlic, parsley, and zest to a small bowl. Halve and remove the seeds from the lemon. Squeeze the juice from the lemon halves in with the other ingredients, along with the olive oil, and mix. Also add the anchovies and/or horseradish if using.
  5. Easy-peasy and ready to serve! Perfect to compliment your favorite meal.

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