This basil gremolata is the perfect, easy to make Italian condiment that will liven up your simple dishes.
With just a handful of ingredients and 5 minutes, you’ll be able to put this zesty condiment together.
Think of it as a cross between a chimichurri and a pesto. You’ll love its delicate and herby deliciousness.
I love making this in a big batch and refrigerating it. That way, I always have a nice and flavorful condiment ready to be spooned over my Italian favorites like crispy Parmesan potatoes or my garlic butter baked brie.
It has totally become my go-to condiment to team up with my Italian chicken cutlets too!
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What's So Great About the Recipe?
My favorite part about this gremolata recipe is its versatility.
Traditionally, it is served with braised veal or grilled fish, but you can also team it up with any kind of meat of your choice.
You can also drizzle it over your roasted veggies or mix it into your pasta for a quick flavor boost.
Ingredients For the Basil Gremolata Recipe
To make the basil and lemon gremolata, you’ll need just a few simple ingredients.
Herbs: Traditional Italian gremolata calls for a combination of fresh basil and Italian flat leaf parsley. If you can’t find the flat leaf parsley, you can just use some cilantro instead.
Garlic: Fresh garlic lends the gremolata a beautiful flavor. I would recommend using finely chopped or minced garlic.
Olive oil: Olive oil acts as the base for the gremolata. I would recommend using extra virgin olive oil for maximum flavor.
Lemon: For that citrusy punch, you’ll also need some lemon juice and lemon zest.
Seasonings: I kept the seasonings simple and used just salt and pepper.
See recipe card for quantities.
How to Make Basil Gremolata
Once you have all your ingredients ready, here’s what you’ll need to do to make the basil lemon gremolata.
Use a sharp knife to finely chop basil, parsley and garlic and set it in a small bowl.
Add in the lemon zest, salt and pepper.
Pour olive oil and lemon juice and mix well.
Let rest for a few minutes and serve!
Substitutions & Variations
- If you don’t have lemon, you can use some lime juice or a splash of vinegar to bring some tanginess to the mixture.
- Experiment with adding other herbs in addition to the chopped parsley and basil. Dill and mint leaves are two good options.
- Capers can be another great addition to this gremolata and can compensate for the lack of tanginess if you don’t have any citrus fruits.
💭Top Tip
Meyer lemons are the perfect choice for this recipe, but if you can’t find them, you can use some lime juice and zest instead.
Equipment
How to Store the Gremolata
The easiest way to store your leftover basil and parsley gremolata is to transfer it to an airtight container and refrigerate it.
When stored carefully, it should stay good for up to a week in the fridge.
A good way to extend its shelf life is to top it with a thin layer of olive oil, such that the gremolata is all covered and not exposed to air.
Tips & Tricks to Nail the Recipe
- I would recommend chopping the herbs finely using a sharp knife. You could use your food processor if you want to, but you’ll need to be careful not to pulse the mixture too much, or you won’t be able to preserve its chunky texture.
- Depending on your taste preference, you can also choose to add some red pepper flakes or any other herbs or seasonings of your choice. Remember that you need to just add a pinch of it.
- If you can, use sea salt instead of your regular table salt to lend some extra flavor and deliciousness to the gremolata.
How to Use Basil Gremolata
This easy no cook recipe is perfect to make over the weekend in a big batch, refrigerate, and put to use throughout the week for lots of fun recipes and foods.
Here are a few good ideas to get you inspired and put this versatile condiment to use.
With Veggies
You can pair gremolata with almost any vegetable of your choice. Spoon it over your crispy parmesan potatoes or toss it with any of your favorite crunchy air fried veggies.
You can also use a couple spoonfuls of it to coat your grilled or stir fried veggies.
As a Dressing
Your leftover gremolata can also double up as a wonderful salad dressing. Loosen it up with some more olive oil and some lemon juice, whisk it nicely and use it as a drizzle for your favorite simple salads.
As a Marinade For Grilled Meat
Basil gremolata with grilled beef is an absolute kickass combination I promise you won’t get over. You can make gremolata a great marinade for any of your favorite meats- even chicken and fish.
With Pasta
Thanks to its subtle Italian flavors, you can also use gremolata as a base sauce for your simple pasta dishes.
Mix it together with some boiled pasta, toss in your favorite grilled veggies and you’ve got yourself a quick dinner ready for a rushed weeknight.
Other Ideas
I also love the idea of using the basil gremolata as a spread for your morning toast.
A thick layer, spread on some toasted sourdough, topped with chopped avocados or a fried egg and some seasonings and microgreens is a great way to kick start your day.
Related Recipes
Looking for other recipes like this? Try these:
Basil Gremolata
Ingredients
- 1 ½ cups basil leaves
- ⅔ cup parsley leaves
- 4 cloves garlic minced or pressed
- ¼ cup olive oil
- 1 lemon zested and juiced
- ½ teaspoon crushed black pepper optional
- 1 ½ cups basil leaves
- ⅔ cup parsley leaves
- 4 cloves garlic minced or pressed
- ¼ cup olive oil
- 1 lemon zested and juiced
- ½ teaspoon crushed black pepper optional
Instructions
- Use a sharp knife to finely chop basil, parsley and garlic and set it in a small bowl.
- Add in the lemon zest, salt and pepper.
- Pour olive oil and lemon juice and mix well.
- Let rest for a few minutes and serve!
