Comments on: Gremolata (Italian Parsley Condiment)

By: Michael M

Michael M — Tue, 04 Mar 2025 03:40:22 +0000

I used your recipe as is to brighten up chicken, mushroom, spinach and rice dish. It was exactly what I wanted, thank you.

By: Jackie

Jackie — Mon, 06 Jun 2022 18:17:01 +0000

Don’t discard the parsley stems (wasteful) — save them for your next batch of broth or stock.

By: Kate

Kate — Wed, 01 Sep 2021 20:47:19 +0000

In reply to Renee. Hi Renee, I'm not quite sure about freezing this as I haven't tried it myself. If you try it, let me know what you think!

By: Renee

Renee — Mon, 30 Aug 2021 19:44:22 +0000

Hi! I have an abundance of parsley and just found your recipe. Summer is running out here, and I was wondering if I could make batches and freeze this for winter. I’ve done that with pesto…curious as to your thoughts…and thanks for the recipe!

By: Joan

Joan — Sun, 25 Jul 2021 04:13:35 +0000

In reply to Luisa.

We usually sprinkle our vegan pastas with a nut or pumpkin parm but this recipe will be fantastic as well!

By: Kate

Kate — Mon, 19 Jul 2021 19:05:34 +0000

In reply to meera. You could sprinkle it over or mix it in to a good light sauce. Let me know what you try!

By: meera

meera — Fri, 16 Jul 2021 00:02:20 +0000

Hi Kate (and Cookie :)
To use with Pasta, would you sprinkle this generously to be the main taste-giver of the pasta, or would you just use a dash to garnish? If one can use this as the main taste-giver in a simple olive-oil and fettucine, then is there anything else you would do to make this awesome? Thank you so much!

By: Kate

Kate — Wed, 14 Jul 2021 16:11:03 +0000

In reply to L Col. It is different as you are missing the spice and oil, but you could try it if you like cilantro. Let me know!

By: L Col

L Col — Sat, 10 Jul 2021 17:40:24 +0000

Great suggested to make a dish more interesting!
Is this similar to Zhug if add cilantro?

By: Kate

Kate — Tue, 22 Jun 2021 14:31:25 +0000

In reply to Luisa. How perfect! Thank you, Luisa. Sounds like a stellar meal. :)