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 know I did- so much so that I also tried making preserved lemon Gremolata in the next few days!
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!
Quick Look
- 🔪 Prep time: 5 minutes.
- ⏲️ Cook time: 0 minutes.
- 👪 Servings: 6 servings.
- 📋 Main ingredients: Basil, parsley, garlic, olive oil, lemon juice, lemon zest, black pepper.
- ♨️ Cooking method: Chop garlic and herbs → combine with oil and lemon juice → season and use or store.
- ⭐ Difficulty: Easy.
- 🥣 Serving ideas: Top over roasted broccoli and potatoes or use as a spread- like my homemade Pesto butter.
Jump to:
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 (like I did when I made rice stuffed bell peppers) or mix it into your pasta for a quick flavor boost.
Recipe 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, or some air fried garlic for a deeper, smoky flavor.
Olive oil: Olive oil acts as the base for the gremolata. I would recommend using extra virgin olive oil.
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. Feel free to use an infused salt like citrus salt for extra yumminess!
See recipe card for quantities.
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. I like using my lemon infused oil for the base whenever I have it at hand.
- 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. I did this when I made my lemon caper sauce and it was SO good.
How to Make Basil 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!
💭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.
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 or garlic parsley 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- just like my hot tomato oil.
You can pair gremolata with almost any vegetable of your choice. Spoon it over your crispy parmesan potatoes or Brabant 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.
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 like grilled corn potato salad. You can make Gremolata a great marinade for any of your favorite meats- even chicken and fish. Thanks to its subtle Italian flavors, you can also use gremolata as a base sauce for your simple pasta dishes or spoon it over some potato Aligot or crispy chicken cutlets.
Troubleshooting & FAQs
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.
More Condiments to Try
Looking for other recipes like this? Try these:
If you tried this basil gremolata or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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
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!
