Gremolata Sauce

Yield: ¾ – 1 cup



  • 1 bunch flat-leaf parsley, (1 cup packed)
  • 2 raw garlic cloves
  • Zest of one lemon
  • 2 teaspoons Meyer lemon juice
  • ½ cup extra virgin olive oil
  • ½ teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
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  1. Place leaves of parsley, garlic and zest in a food processor and pulse until chopped.
  2. Add oil, salt and freshly ground pepper and lemon juice. Pulse again, until uniformly combined but not too smooth.
  3. Taste and adjust salt and lemon juice.
  4. Add more oil for a looser consistency.


  • Store in a sealed jar in the fridge for up to 1 week.