×
×

Herbal Blends: Gremolata Recipe

This Italian herbal blend is always prepared from fresh ingredients and is a combination of flat-leaf parsley, garlic and lemon zest. It is most often used as a garnish–the finishing touch to a dish–rather than being cooked in it. Traditionally, it is served over osso buco, however I enjoy gremolata (greh-m?h-l?h-t?h) on any steamed or grilled vegetable, especially with baked potatoes–and as a garnish on pasta or risotto. It enlivens pasta, potato, rice or grain salads, and is also good with fish and fowl. Wait until you taste it on oven-roasted potatoes or winter squash!

Generally, the amounts of the three ingredients are fairly equal, but you may want to use more parsley, and less garlic and lemon zest. I think of this as a peasant-style garnish and sort of rough-chop it; for a more refined garnish, you might finely mince the ingredients. 

Prepare this garnish just before serving. Rough-chop the garlic with a sharp knife. Add parsley and coarsely chop garlic and parsley together.

Add lemon zest and chop just a bit to combine the ingredients. Serve Gremolata Recipe immediately, using it as a last-minute addition to your favorite vegetable dish, or as the tradition–a flavorful garnish for pasta or risotto. GREMOLATA RECIPE MAKES 1/2 CUP

• 2 to 3 cloves garlic
• 1/2 cup parsley leaves
• About 1 tablespoon lemon zest


Susan Belsinger, a longtime contributor to The Herb Companion, co-wrote The Creative Herbal Home (Creative Printing, 2007).

Click here to read the main article, Create Your Own Herbal Blends.

Published on Mar 1, 2012

Mother Earth Living

The ultimate guide to living the good life!