On today’s Simple Sunday feature we are covering Gremolata vs Chimichurri: What is the difference?
Simple Sunday is a feature where we deep dive into simple recipes, spotlight ingredients, and/or feature recipes for specific occasions.
Today we are diving into gremolata and chimichurri sauces! Although both are known for being served with meat, they both also make great condiments to jazz up a plate of roasted veggies, toss over scrambled eggs and grits, or use as garnish on a creamy soup. So what exactly are these sauces and how do you know when to use which one?
What is Gremolata?
The dictionary definition of gremolata (also called gremolada) is an Italian chopped herb condiment or dressing made with lemon zest, chopped parsley, and garlic. It is traditionally served with meat or fish.
What is Chimichurri?
A dictionary definition of chimichurri is a South American and Mexican “cooking” (I like to think of it as serving sauce since you don’t actually cook with it) or marinade traditionally used on grilled meat. It most often contains parsley, garlic, vinegar, olive oil, and chili pepper flakes. The sauce is usually uncooked and is said to have originated in Argentina and Uruguay.
Gremolata vs Chimichurri: What is the different?
As you have no probably gathered by reading their definitions, there are a few key differences including the ingredients (gremolata usually contains lemon zest while chimichurri has vinegar, olive oil, and chili pepper flakes), and the sauces origins.
For me, I think the biggest difference to note is that chimichurri has liquid ingredients (like vinegar and olive oil) so it’s better suited for recipes that could end up being on the dry size versus gremolata would be great for a dish that already has had oil added to it or topping on a soup.
And now that we’ve sorted that, how about we whip up a batch of either and get cooking?! Here are a few recipe suggestions to get you started:
- Roasted Veggies With Citrus Gremolata and Polenta
- Easy Chimichurri Recipe
- Cornbread Waffles with Roasted Veggies & Ramps Chimichurri
- Asparagus with Gremolata, Lemon & Olive Oil
gremolata (also called gremolada) is an Italian chopped herb condiment or dressing made with lemon zest, chopped parsley, and garlic. I love putting it on scrambled eggs or roasted veggies.
- 1 bunch flat-leaf parsley washed and dried completely
- 1 garlic clove peeled and minced
- zest of 2 lemons
Make sure the parsley is completely dry to avoid having a saggy sauce. Remove leaves from stems and discard stems. Finely chop parsley leaves and then toss with garlic and citrus zest.