Serving size

about 1 tablespoon
<30 minutes
60 minutes

This recipe can easily be multiplied and keeps well, refrigerated, for 4-5 days.



2 cup chopped Fresh parsley
2 clove Garlic, raw
1 tsp. Lemon zest (minced)
1 lemon yields Lemon juice
1/2 cup Olive oil
1/8 tsp. Salt
1/8 tsp., ground Black pepper
1/8 tsp. Red Pepper Flakes


Place the parsley, garlic, lemon zest, lemon juice, olive oil, salt, black pepper and red pepper flakes in a blender or mini-chopper.

Puree until almost smooth.

Chill well and serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Gremolata is the most basic of all green sauce recipes. A bit of parsley, oil, garlic, lemon…

All of this is quite simple but also so complex. The brightness of parsley and lemon is well balanced with the mellow flavors of garlic and olive oil. There are so many variations on great green sauces – pestos, chimichanga, salsa verde – they all have their variations and complexities.

This sauce is perfect on almost anything. It will complement salmon or chicken while also bringing its own flavor to the dish. All of this with tons of monounsaturated fats to improve your Mediterranean diet score.

"Pesto is such a great standard. It's so simple to make and always tastes good."

Tamra Davis, Author