Smell of Rosemary - Gremolata - Top

Italian gremolata is a mixture of fresh parsley, lemon zest, and garlic and is used to enrich the flavor of many savory dishes, starting with soups and extending to meat dishes and fish. It can also be used over salads and grilled vegetables.


3 large garlic cloves, chopped
1 cup packed fresh parsley, chopped
2 tablespoons of fresh grated lemon peel
½ teaspoon of salt

Smell of Rosemary - Gremolata - Ingredients

To make gremolata, use a cutting board to chop the garlic and parsley.

Smell of Rosemary - Gremolata - Chopping the Ingredients

You can also use a mini food processor; if you do, start with chopping the garlic first, then add parsley and lemon zest. Pulse several times until all are chopped and have a loose and airy consistency.

If you are using a food processor, be careful not to process until a paste is formed. While I enjoy the convenience of modern appliances, in this case I prefer to use a sharp knife and a cutting board.

Smell of Rosemary - Gremolata

Gremolata is super-fast to make and just a sprinkle will bring any savory dish to the next level.
This recipe will make ½ cup of gremolata.

Prep time about 7 minutes.

Inspired by the cookbook “Cooking One on One” by John Ash.

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