When you visit Italy, what might strike you most isn’t the gorgeous landscape or the rich history. If you’re like me, it’ll be the food! Italians love their food and it definitely shows. Cheeses, breads, sauces, and pastas as far as the eye can see (or the mouth can taste) — it’s wonderful.

One particular little food item I fell in love with in Italy was Parsley Gremolata, a traditional condiment that can be added to soups and stews; salads; pasta; and more. Made from chopped-up parsley, garlic, and lemon zest, it’s both super easy and super flavorful! It’s most commonly used to garnish Osso Buco, an Italian dish of veal shanks braised for hours and hours until the meat is fall-off-the-bone tender. Adding a hearty amount of gremolata balances the flavors of the rich, succulent meat with a fresh, green vibrance.

Although its uses don’t stop there — with how easy it is to make, I find myself making a few servings whenever I have a batch of parsley from the garden and adding it to whatever I’m cooking at the moment. I’ve used it as an accompaniment to roasted vegetables, a topping for grilled salmon, a filling for a sandwich, and even an addition to meatballs or burger patties, salads, or pastas. One of my daughters particularly enjoys using it as a dip for chips — it’s at least a little bit healthy, so you won’t find me complaining.

Next time you grow a batch of parsley, make sure to set some aside to make this Parsley Gremolata. I promise you’ll find yourself looking forward to the next time you get to add it to a dish!

Parsley Gremolata

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Herby and zesty, Parsley Gremolata is a well-loved Italian condiment that you can easily add to any dish.

• Author: Norann Oleson
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: Serves 6
• Category: Sides & Sauces

Ingredients

• 1/2 cup flat-leaf parsley, finely chopped
• 1 clove garlic, peeled and finely chopped
• 1 lemon

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Instructions

1. In a bowl, combine parsley and garlic.
2. Using a vegetable peeler, remove zest from the lemon and finely chop.
3. Toss chopped lemon zest with parsley mixture.
4. Use immediately, or store in an air-tight container in the refrigerator.

Notes

You can make a batch of gremolata and try it with all sorts of foods—keep it in the refrigerator with all of your other condiments.

Parsley is a must-have herb for any kitchen—and every cook should have fresh parsley available to chop at all times. With our How to Grow Parsley Gardening Guide, you’ll have everything you need to know about growing and enjoying this essential herb!

Have you tried this quick recipe for Parsley Gremolata? You’ll want to keep a batch at-hand to add to all sorts of dishes—please tell us how it turned out for you.