{"id":7511,"date":"2025-05-28T17:22:24","date_gmt":"2025-05-28T17:22:24","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7511"},"modified":"2025-05-28T17:22:29","modified_gmt":"2025-05-28T17:22:29","slug":"gremolata","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/gremolata\/","title":{"rendered":"Gremolata"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Gremolata<\/span><\/h2>\n
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Gremolata<\/em> is an Italian condiment made of parsley, garlic, and lemon zest. Sprinkle it over pasta, veggies, and more for a burst of fresh, bright flavor!<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> to 6<\/span><\/span><\/div>\n\n
Author: <\/span>Love & Lemons<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> bunch<\/span> fresh parsley<\/span> finely chopped (about \u00be cup)<\/span><\/li>
  • 2<\/span> teaspoons<\/span> lemon zest<\/span><\/li>
  • 1<\/span> clove<\/span> garlic<\/span> grated<\/span><\/li>
  • \u215b<\/span> teaspoon<\/span> sea salt<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • In a small bowl, stir together the parsley, lemon zest, garlic, and salt.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      Sources:\u00a0The Art of Simple Food\u00a0<\/em>by Alice Waters<\/span>
      <\/div>\n
      <\/span>How to Use Gremolata<\/span><\/h5>\nIn Italian cuisine, gremolata<\/em> is often served over lamb or osso buco, braised veal shanks. But obviously, the ways to use it don\u2019t end there! Start experimenting with it in your kitchen, and you\u2019ll find that it goes well on almost anything. Here are a few ideas to get you started:<\/span>
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      • Sprinkle it over grilled veggies.<\/strong> We love it on grilled mushrooms, eggplant, and summer veggie skewers.<\/li>\n
      • Or roasted veggies.<\/strong> Try it on cauliflower, asparagus, or Brussels sprouts.<\/li>\n
      • Toss it with salads.<\/strong><\/li>\n
      • Sprinkle it over pasta<\/strong>. Try it on plain butter noodles, or add it to a roasted vegetable pasta or a pasta primavera.<\/li>\n
      • Stir it into polenta<\/strong> with a pat of butter, or sub it in for the chimichurri in this mushroom polenta recipe.<\/li>\n
      • Dust it onto a dip<\/strong>. Gussy up homemade hummus, baba ganoush, or white bean dip with a drizzle of olive oil and a little gremolata.<\/li>\n
      • Or scatter it over a soup<\/strong>. I especially love it with brothy cannellini beans, potato leek soup, and classic minestrone.<\/li>\n<\/ul>\n
        <\/span>Variations<\/span><\/h5>\nThis recipe is a fairly classic version of gremolata. While it\u2019s the kind I make most often, I also like to play with it depending on what I\u2019m serving or what ingredients I have on hand. I hope you have fun making it your own, too. Here are a few ways I like to change it up:<\/span>
        <\/div>\n
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        • Switch the herb.<\/strong> No parsley? No problem. Make a version of gremolata with another soft, leafy herb such as cilantro, basil, or mint.<\/li>\n
        • Change the zest.<\/strong> Try using orange or lime instead of lemon.<\/li>\n
        • Add another ingredient.<\/strong> Stir in chopped pine nuts to add crunch or finely grated Parmesan or finely minced capers for salty, savory flavor.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7508,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1598,1764,3566,179,1983,1713,1712],"tags":[],"class_list":["post-7511","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bryans-favorites","category-condiment","category-ingredient","category-italian","category-no-cook","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/05\/gremolata-1.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7511","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7511"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7511\/revisions"}],"predecessor-version":[{"id":7514,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7511\/revisions\/7514"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/7508"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7511"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7511"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7511"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}