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Ever wonder if savory sprinkles are a thing? Meet gremolata, a mixture of Italian flat-leaf parsley, lemon, and garlic. It’s perfect for dressing everything savory, from grilled fish to roasted lamb or chicken. This Italian condiment is sharp, bright, and herbaceous, making it excellent for adding to rich meat dishes like osso bucco. But we won’t judge if you want to sprinkle it on everything because gremolata is hands-down the easiest way to add brightness to your food. You can use the same method for making gremolata to tailor the ingredients to the kind of cuisine you’re making. For Mexican or Thai food, try cilantro, garlic, and lime. For Mediterranean fare, add dill and mint instead of parsley. 

—Wash the lemon first. Washing citrus might not be second nature, but it’s crucial for gremolata since it only uses the rind of the lemon.

—Dry the parsley and lemon VERY well before chopping. The extra moisture will make the final mix wet and clumpy instead of fluffy and sprinkle-able. 

—Use a sharp knife! A dull blade will crush and bruise tender herbs like parsley, causing it to darken quickly and release extra moisture.

—For a shortcut, you can use a microplane grater for the garlic and the lemon; however, keep in mind that it will slightly change the texture of the gremolata. 

—Avoid the urge to use a food processor. The blades will cause the gremolata to turn into a paste.

—Add ½ cup olive oil to make it easy to drizzle. 

Store any leftovers in a paper towel-lined, airtight container in the refrigerator for up to 4 days. 

loosely packed fresh Italian parsley leaves