Inspired by the coastal simplicity of our region and the abundance of fresh herbs growing across Northern New South Wales, this vibrant gremolata is a bright, flavour-packed condiment that brings instant freshness to grilled seafood, roasted vegetables, pasture-raised meats and simple bowls of legumes.

Traditionally made with parsley, garlic and lemon zest, this version takes a more generous, nourishing approach, combining fragrant herbs with extra virgin olive oil and fresh citrus to awaken the palate and complement digestion.

At Chef Sam Gowing, we believe small additions can create powerful food synergy. A spoonful of herb-rich gremolata brings freshness, texture and vibrancy while adding polyphenol-rich herbs, healthy fats and aromatic compounds to the plate. It is a simple reminder that thoughtfully combined ingredients can transform everyday meals into deeply satisfying food-as-medicine experiences.

Perfect for entertaining, retreat menus or effortless beachside dining, this Gremolata is sunshine in a bowl — fresh, generous and full of life.

Basil, lemon & olive gremolata

Recipe by Chef Sam Gowing

• Total Time10 minutes
• YieldServes 6-8 1x
• DietVegan

Gremolata is a fresh, vibrant Italian condiment traditionally made with parsley, garlic and lemon. Bright, zesty and aromatic, it brings an instant lift to grilled seafood, roasted vegetables, pasture-raised meats and simple bowls of legumes.

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Print Recipe

Ingredients

Units USM Scale 1/2x1x2x3x

1 bunch flat-leaf parsley, roughly chopped 2 garlic cloves, finely minced Zest of one lemon 2 teaspoons lemon juice 1/2 cup olive oil, more as required 1/4 teaspoon salt Cracked black pepper, more to taste Pinch chili flakes – optional

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Instructions

1. Place the parsley, garlic and lemon zest in a food processor and pulse until finely chopped. Add the olive oil, salt, pepper and lemon juice, then pulse again until evenly combined but still slightly textured — do not over-process.
2. Taste and adjust the seasoning with additional salt or lemon juice as needed. Add chilli flakes, if using, and a little more olive oil for a looser consistency.

Notes

Store: Refrigerate in an airtight container for up to 3 days. Bring to room temperature before serving and stir well.

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• Prep Time: 10 mins
• Category: Sauces
• Method: Blend
• Cuisine: Modern Australian