CA GROWN Blog
Discover. Learn. Connect.
How to Make Gremolata An Amazing Italian Condiment
Meet Them Here
Read Bios »How to Make Gremolata An Amazing Italian Condiment
Listen, if you haven’t tried gremolata yet, you’re missing out. Big time. This herby Italian condiment is like the best-kept secret of Italian cooking. It’s fresh, zesty, ridiculously easy to make, and—most importantly—it instantly elevates whatever you sprinkle it on.
Traditionally, gremolata is a simple mix of flat-leaf parsley, fresh garlic, and lemon zest. That’s it. Three ingredients. No fancy tools. No complicated steps. Just pure, fresh flavor. It’s the perfect way to add a punch of brightness to meats, seafood, pasta, or roasted veggies. And guess what? We’re giving it a California-inspired upgrade (spoiler alert: pistachios and extra virgin olive oil).
Why You’ll Love This Easy Gremolata Recipe
- It’s foolproof. Seriously, if you can chop, you can make gremolata.
- It’s fast. Eight minutes. That’s all you need.
- It’s fresh. Think vibrant, herby, citrusy goodness in every bite.
- It’s versatile. You can use gremolata on just about everything.
Alright, let’s get into the good stuff—how to make it!
The Classic Gremolata Formula
A traditional Italian gremolata recipe includes:
- Flat-leaf parsley – Chopped parsley brings the fresh, grassy backbone of this condiment.
- Fresh garlic – The key to gremolata’s bold kick. Mince it finely so no one bites into a big chunk.
- Lemon zest – The bright, citrusy magic that ties everything together.
It’s all about balance. The parsley mellows out the sharpness of the garlic, while the lemon zest adds just enough zing to wake up your taste buds.
A CA GROWN Twist on Gremolata
Now, because we’re all about celebrating the best of CA GROWN ingredients, let’s take this classic gremolata up a notch. Enter toasted pistachios and extra virgin olive oil—two simple ingredients that make this version of gremolata extra special.
Why These Additions Work:
- Pistachios – Toasted and finely chopped, they add a nutty depth and subtle crunch.
- Extra Virgin Olive Oil – Just a drizzle enhances the texture, making the gremolata feel even more luxurious.
Pro tip: The key to nailing this version? Make sure the pistachios are as finely minced as the parsley and garlic. This keeps the texture consistent and lets the flavors meld perfectly.
How to Use Gremolata (Hint: On Everything)
Now that you’ve made your gremolata, here’s where the fun begins. This isn’t one of those fancy condiments that sit in your fridge for weeks. Oh no, gremolata is meant to be used—generously.
Here Are Some Delicious Ways to Use Gremolata:
- Sprinkle it over roasted meats – Think grilled steak, chicken, or pork chops.
- Mix it into pasta – A simple recipe like garlic and olive oil pasta gets an instant upgrade.
- Top off grilled seafood – Salmon, shrimp, or scallops love gremolata.
- Brighten up roasted veggies – Especially potatoes, carrots, or Brussels sprouts.
- Stir it into soups – A spoonful adds a fresh pop to heavy stews or creamy soups.
Seriously, once you start using gremolata, you won’t want to stop.
Tips for the Best Gremolata Every Time
- Use a cutting board and a sharp knife. Don’t even think about tossing these ingredients into a food processor—it bruises the herbs and messes with the texture.
- Avoid the lemon pith. Only zest the bright yellow part; the white pith is bitter and will throw off the balance.
- Serve fresh. Gremolata is best when made fresh, but if you need to store it, keep it in an airtight container in the fridge for up to a day.
- Experiment! Try swapping lemon zest for citrus zest from oranges or limes, or mix in other fresh herbs like basil or mint.
Gremolata is proof that sometimes, the simplest things in life are the best. It is fresh and vibrant, and adds an undeniable wow factor to any dish. And with the California-inspired version featuring pistachios and olive oil, you’ve got a next-level condiment that’s worth making on repeat.
NEED A PLAYLIST TO LISTEN TO WHILE YOU’RE MAKING GREMOLATA? CHECK OUT THIS CA GROWN SPOTIFY PLAYLIST:
Tried this recipe? Let us know how it turned out! Share your gremolata with us using #CAGROWN or tag us on Instagram.
Craving more CA GROWN goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!
Gremolata
Ingredients
For the gremolata:
- 2 TBSP parsley finely minced
- 2 TBSP garlic finely minced
- 2 TBSP lemon zest finely minced
For the CA GROWN gremolata:
- 4 TBSP of finely minced toasted pistachios
- 1 tsp of olive oil
Instructions
To prepare the gremolata:
- Finely mince the parsley, then wrap it in a clean kitchen cloth and gently wring it out to remove any excess moisture. This step helps prevent sogginess and enhances the gremolata’s texture.
- Peel the lemon, ensuring you avoid the bitter white pith, then finely dice the zest. Alternatively, use a microplane to finely grate the zest for a more delicate texture.
- Finely mince the garlic to ensure even distribution of flavor throughout the gremolata.
- In a small bowl, mix the prepared parsley, lemon zest, and garlic until well combined.
To prepare the CA GROWN gremolata:
- You can make our alternative version by adding the finely minced toasted pistachios and olive oil to the mix. The pistachios should be minced as finely as the parsley, garlic, and lemon zest to maintain the gremolata’s signature texture. Stir well so that everything is incorporated before serving.
Video
Notes
Use immediately as a fresh garnish for meats, seafood, vegetables, or pasta. If needed, store in an airtight container in the refrigerator for up to a day for the best flavor.
Nutrition
More Delicious Ways to Enjoy California Pistachios
Homemade Pistachio Butter
Discover how to make homemade pistachio butter with California pistachios! This creamy, nutty spread is perfect for morning toast or as a delicious addition to your favorite recipes.
Pistachio Lemon Strawberry Pound Cake
You need this Strawberry Pound Cake recipe in your life. We understand if you’ve always stuck to classic Vanilla Pound Cake because it’s so delicious in its simplicity. But here, traditional vanilla pound cake levels up thanks to adding fresh strawberries, lemon zest, and pistachios.
Sweet & Salty Pistachio Brittle
Our CA GROWN Pistachio Brittle Recipe is both salty and sweet with just a touch of heat. Plus, it’s easy to make and gift!