Gremolata – my new sauce of choice

In a recent recipe I cooked, Lorraine Pascale did her own version of a tasty  Gremolata to go with some grilled fish. It’s a great sauce to use if you’re trying to cut back on oils and other fats. I have my own version which is below but with a bit of experimentation you can create your own.

Gremolata is an Italian sauce or condiment traditionally made from lemon zest, garlic and parsley simply chopped up and served with meat especially veal stew. It’s similar to Spanish / South American Chimichurri although that has to have chilli in it and comes in a red or green version. I’ve seen recipes that have lots of different things including horseradish, pine nuts, anchovy, Pecorino Romano cheese and even ginger.

I serve it with grilled meat and baked fish but also as a topping or spread on a sandwich.

Hope you have a go and create your own, it’ll be worth it.



  • Rind of 1 lemon, roughly zested
  • Juice of half of a lemon
  • 1 garlic glove, chopped
  • Small bunch of coriander
  • 2 tsps of capers, drained
  • Salt & pepper

What to do

  1. Put all the ingredients in to a food processor and pulse until roughly chopped. Don’t make it too fine or it will go all wet.
  2. Let it stand for half an hour and get to room temperature before you give it a final stir and serve.

Tips / Pointers

  • If your capers are salted check the flavour before adding any extra.
  • This literally only has 10 calories but quite a garlic kick.
  • I served it with some simply baked hake along with steamed sugar snap peas and broad beans.

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