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.
The ratioZest of 2 lemons + 1 cup parsley + 1 raw garlic clove, chopped together. On at the last second.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook0 min
Makes4 servings
CuisineItalian
Cost$
VeganGluten-free
The Ingredients — and where to get them
Cook for4servings
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Parsley
Flat-leaf, washed and dried, chopped fine. Fresh, bought local.
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Gremolata ahead of time? — Yes
Yes — it keeps in the fridge for several days; stir or shake it before serving.
Is Gremolata gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Gremolata vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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