📝 About This Recipe
Originating from the heart of Milan, Gremolata is the quintessential 'brightener' of Italian cuisine, traditionally served atop Osso Buco to cut through the richness of braised meats. This vibrant green condiment combines the citrusy punch of lemon zest with the earthy freshness of flat-leaf parsley and the pungent bite of raw garlic. While classic versions are dry, this elevated oil-based variation bridges the gap between a traditional crumble and a lush pesto, making it a versatile powerhouse for your kitchen arsenal.
🥗 Ingredients
The Herb Base
- 2 cups Flat-leaf Italian parsley (tightly packed, leaves only, thoroughly dried)
- 2 tablespoons Fresh mint leaves (finely minced for a refreshing floral note)
Aromatics and Citrus
- 3 tablespoons Lemon zest (from approximately 3 large organic lemons)
- 2-3 pieces Garlic cloves (germ removed, very finely minced or grated)
- 1 tablespoon Shallot (minced into tiny uniform cubes)
The Finishing Touches
- 1/3 cup Extra virgin olive oil (high quality, cold-pressed)
- 1/2 teaspoon Flaky sea salt (Maldon or similar)
- 1/4 teaspoon Freshly cracked black pepper (to taste)
- 1 pinch Red pepper flakes (optional, for a subtle background heat)
- 1 teaspoon Capers (rinsed and finely chopped for briny depth)
👨🍳 Instructions
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1
Thoroughly wash the Italian parsley and mint in cold water. It is crucial to dry them completely using a salad spinner or by blotting with paper towels; any moisture will result in a soggy paste rather than a vibrant sauce.
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2
Using a very sharp chef's knife, finely chop the parsley leaves. Avoid using a food processor, as the blades can bruise the herbs and turn them bitter; hand-chopping ensures a clean, bright flavor.
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3
Zest the lemons using a microplane, being careful to only take the yellow flavedo and avoid the bitter white pith underneath.
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4
Prepare the garlic by slicing each clove in half and removing the green 'germ' in the center if it exists. Grate the garlic on a microplane or mince it until it forms a fine paste.
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5
Finely mince the shallot and the capers until they are approximately the same size as the minced garlic.
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6
In a medium glass or stainless steel mixing bowl, combine the chopped parsley, mint, lemon zest, garlic, shallot, and capers.
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7
Gently toss the dry ingredients together with a fork to ensure the garlic and zest are evenly distributed throughout the herbs.
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8
Slowly drizzle in the extra virgin olive oil while stirring gently. You want the oil to coat the ingredients and create a spoonable consistency without drowning the herbs.
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9
Season with the flaky sea salt, freshly cracked black pepper, and the optional pinch of red pepper flakes.
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10
Taste the gremolata. It should be bright, punchy, and aromatic. Adjust the salt or lemon zest if needed.
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11
Let the mixture sit at room temperature for at least 10-15 minutes before serving. This allows the oils in the lemon zest and the pungency of the garlic to meld with the olive oil.
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12
Give it one final stir before spooning over your favorite hot dish.
💡 Chef's Tips
Always use the sharpest knife possible to prevent the parsley from oxidizing and turning dark green. If the raw garlic is too sharp for your palate, soak the minced garlic in the olive oil for 10 minutes before adding the herbs. For a traditional 'dry' gremolata, simply omit the olive oil and capers entirely. Store leftovers in an airtight container in the fridge for up to 2 days, though it is best served fresh for maximum color. Try substituting orange or lime zest for a different citrus profile that pairs well with seafood or pork.
🍽️ Serving Suggestions
Spoon generously over slow-braised Osso Buco or any rich beef short rib dish. Drizzle over grilled sea bass or roasted salmon to add a burst of acidity. Stir into a bowl of creamy polenta or roasted fingerling potatoes. Use as a topping for a toasted baguette rubbed with raw garlic for an elevated bruschetta. Pair with a crisp, high-acidity white wine like a Vermentino or Sauvignon Blanc.