Classic Italian Gremolata

Classic Italian Gremolata is one of those brilliant kitchen basics that takes thirty seconds to make and lifts almost anything. Three ingredients, a sharp knife, and you're done.

To make classic Italian Gremolata simply:

Finely chop one clove of garlic, zest one unwaxed lemon, and roughly chop a small bunch of flat-leaf parsley. Combine everything together and use immediately — or cover and refrigerate for up to a day.

Scatter it over osso buco, grilled fish, roasted lamb, steamed asparagus, or stir it through a bowl of pasta at the last moment. It even works in a sandwich. Fresh, zingy, and genuinely useful.

This recipe also features in my Sauces, Salsas & Dressings collection — homemade sauces, dressings and condiments from the Casa Adora kitchen.
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Wonky photos, proper food, genuine adventures – The Flexible Chef