Mint Gremolata Sauce Recipe

Gremolata is the classic Italian mix of parsley, lemon zest, and garlic — bright, aromatic, and full of life. I started with that traditional formula and gave it a fresh twist, turning it into a vibrant mint gremolata that’s both versatile and uplifting. Spoon it over meat, eggs, or roasted vegetables, or whisk it into a quick marinade or salad dressing. It brings a burst of freshness to anything it touches.

Ingredients of a classic Italian gremolata

Flat-leaf parsley, garlic, and lemon zest are the basic and simple ingredients in the classic gremolata recipe. But I wanted to make it a chunky sauce and add some mint to it since I have so much of it. The result was delicious, and I wanted to share it with you.

I used spring garlic and just one piece, as lately I’ve been making a lot of very garlicky green sauces, and I wanted to tone down the garlic a little bit. Plus, while my dad and I can handle a lot of garlic, my mom and my husband are not big fans.

If you use garlic cloves instead of spring garlic, use one or two, depending on how strong you want the garlic to taste.

To make it into a sauce and be able to store this green concoction, I added extra virgin olive oil and lemon. For spices, I used only salt and freshly ground pepper.

Shopping list

• 2 1/2 cups of chopped parsley (washed and dried)
• a handful of fresh mint leaves (washed and dried)
• 1 spring garlic, chopped / or 2 garlic cloves, grated
• 1/2 cup extra virgin olive oil
• zest of 2 organic lemons (grated)
• juice of 1/2 lemon (or to taste)
• 1/4 teaspoon salt (or to taste)
• 1/8 teaspoon freshly ground pepper

What tools do you need to make a mint gremolata sauce?

Although I use a blender for many of my green sauces, for this one, I like it to be chunky, so I use a food processor.

You can even finely chop them by hand with a chef’s knife if you have the patience and the skills. Traditionally, that’s how gremolata is made.

If you use normal garlic cloves, it’s better to grate them before you put them in the food processor. For zesting the lemon, use a lemon zester, and make sure you use organic lemons.

How to make the sauce

Add the parsley, mint, and green garlic to a food processor (not a blender). Blend until all is chopped. It’s ok to have a rougher look; that’s how gremolata should be. Start adding the oil and continue to mix until you add all the oil.

If you use garlic cloves, finely mince the garlic before adding it to the food processor to avoid big chunks.

Add the lemon juice, lemon zest, and spices and combine.

Serve or store in a glass jar or small bowl in the fridge for a few days.

How to use the mint gremolata

I am a fan of green sauces, and I think this gremolata recipe goes with everything. I like to top chicken, meat, and any cooked animal protein. It goes perfectly with scrambled eggs, sweet potatoes, cauliflower, and roasted, sauteed, or steamed vegetables.

This recipe makes a great, simple marinade and can be added as a salad dressing.

I also use it to marinate the lamb when I make grilled lamb chops. Lamb chops and mint, plus some other Italian herbs and garlic, are a match made in heaven.

More green sauce recipes to try

• Parsley and Chives Chimichurri with Sumac
• Plant Paradox Herb Vinaigrette
• Green Dream Herb Dressing
• Carrot Tops Salad Dressing

This mint gremolata recipe is also part of 10 green sauce recipes for healthy and tasty meals. Check it out for more delicious and satisfying green sauce ideas.

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