Dessert

Tangy Leek and Olive Gremolata Sauce Recipe

ByLuna Ryder October 25, 2025October 25, 2025

Introduction

This tangy leek and olive gremolata sauce is a bright, flavorful condiment that instantly elevates simple dishes. Packed with fresh herbs, lemon, and savory olives, it’s perfect for adding a zesty punch to eggs, fish, chicken, and more.

Ingredients

2 medium leeks (ends trimmed, finely chopped with green parts included)
1 bunch cilantro (finely chopped)
1 bunch green onions (finely chopped)
15 leaves basil (finely chopped)
1 large lemon (zested and juiced)
2 cloves garlic (grated)
2 tbsp capers (roughly chopped)
½ cup castelvetrano olives (pitted and roughly chopped)
⅔ cup olive oil
1 ½ tbsp white wine vinegar
1 tsp kosher salt (or more to taste)

Instructions

Step 1: Trim both ends of the leeks and cut them in half. Rinse them very well under cold water, spreading the leaves and folds apart to remove all dirt and sand.
Step 2: Cut the leeks into small strips and finely chop. Place them in a mixing bowl.
Step 3: Finely chop the cilantro (including stems), green onions, and basil. Add these to the bowl with the leeks.
Step 4: Remove pits from olives if necessary by smashing or cutting around them. Roughly chop olives and capers, then add to the bowl.
Step 5: Zest the lemon and squeeze the juice into the bowl. Grate the garlic over the top and add the salt, white wine vinegar, and olive oil. Stir to combine. Add more olive oil if you prefer a thinner sauce.
Step 6: Transfer the sauce to an airtight container. Drizzle a thin layer of olive oil on top to help preserve color and freshness. Store in the refrigerator for up to two weeks.

Tips & Variations

For a milder onion flavor, use only the white parts of the green onions or blanch the leeks before chopping.
Swap basil for parsley if you prefer a more traditional gremolata taste.
Add a pinch of red pepper flakes for a subtle spicy kick.
If castelvetrano olives aren’t available, green olives or Kalamata olives work well too.

Storage

Store the gremolata sauce in an airtight container in the refrigerator for up to two weeks. Keep a thin layer of olive oil on top to preserve the vibrant color and flavor. Stir gently before use. This sauce is best enjoyed fresh but reheats well at room temperature or slightly warmed.

How to Serve

The image shows a clear glass jar filled to the top with a coarse green sauce or relish made of finely chopped herbs and vegetables, showing a mix of dark and light green bits with some small yellow pieces. The jar is placed on a round wooden board with a light natural wood tone. To the left of the jar, there are a halved yellow lemon with the inside exposed and several whole scallions with white bulbs and light green stems. A small silver spoon with delicate decorative details is placed inside the jar on the right side, sticking out at an angle. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen herbs for this sauce?

Fresh herbs provide the best flavor and texture, but you can use frozen herbs if necessary. Thaw and drain any excess moisture before chopping and mixing.