Serves 4 people
Leaves from 1 bunch of flat-leaf parsley
½ cup pine nuts, toasted
Zest of 1 lemon
¼ cup freshly grated horseradish
Kosher salt and freshly ground black pepper
In a small bowl, combine the parsley leaves, pine nuts, lemon zest, and horseradish and mix well by hand. Sprinkle with a little salt and pepper and set aside. Feel free to use a drizzle of olive oil, if you prefer.
Don’t throw out your leftover gremolata! Click here to read about five other ways to use your gremolata
See the recipe
Whether you’re making Osso Buco or just dressing up some roasted veggies, a good gremolata will make your dish the star of the show. At its simplest, gremolata is a mix of lemon zest, minced parsley and garlic, but variations abound and rarely disappoint. Learn the basics here with Carnevino executive chef Nicole Brisson–then experiment. Mario’s been known to add pine nuts and even throw in some horseradish once in a while.
Read the recipe