The Recipe · No.785 · Gremolata

Gremolata, and Where to Source It

Chop everything together by hand on a dry board right before serving. A machine bruises the parsley and wrings out juice, turning a clean, sharp green flake into a wet paste.

Ad-free · ingredients first · no 2,000-word story.

Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook0 min
Makes4 servings
CuisineItalian
Cook it with
No-cook
Part One
The Ingredients — and where to get them
Parsley
Flat-leaf, washed and dried, chopped fine. Fresh, bought local.
1 cup
Source it →
Lemon
Zested fine, avoiding the bitter white pith. A fragrant lemon is best.
1
Source it →
Garlic
Minced to tiny dry flecks so it stays sharp and raw. Fresh, firm heads.
1 small clove
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Dry the parsleyMake sure the parsley is fully dry before it hits the board.
  2. Zest over itGrate the lemon zest straight over the parsley to catch the oils.
  3. Chop togetherAdd the minced garlic and rock a sharp knife through it all until fine and even.
Part Three
The Toolkit

Microplane · Chef's knife · Cutting board

No ads. No life story. Just dinner.
This is recipe No.785 — the real method, ingredients first, and exactly where to buy the best version of every one. See all the recipes →

Some ingredient and tool links are affiliate links — if you buy through one, 5best2buy may earn a small commission at no extra cost to you. It never costs the maker anything, and it never decides who we recommend. The list is the list.
© 2026 5best2buy · Worth The Hunt · Recipe No.785