Gremolata is a traditional Italian condiment made of chopped parsley, garlic, and lemon.
Used to brighten up pasta, meats, veggies, and more, this simple and flavorful recipe for gremolata can take the ordinary and make it extra extraordinary!
Traditional gremolata + pistachios!
In this gremolata recipe, we add shelled pistachios to the traditional ingredients of Italian gremolata:
- Italian flat leaf parsley
- tangy lemon zest
- fresh garlic
Together, they make a delicious condiment that tastes amazing on so many things.
Gremolata is an easy way to elevate everyday dishes.
No matter how you make it, gremolata is perfect for topping pasta, crostini, omelettes, grilled or roasted vegetables, fish…the list goes on!
5 Minute Prep. For real!
I love things like gremolata and pesto because they add so much flavor to dishes with so little prep time. A quick pulse in a food processor allows you to make this recipe for gremolata in under 5 minutes.
You can certainly chop the ingredients by hand, and if I make traditional gremolata without pistachios, I often do. But for this recipe, I prefer to use my mini food processor.
How to get the best flavor from your gremolata:
Use it the day it is made: The flavor of this gremolata is best and brightest when used the same day it’s made. However, you can make a batch and store leftovers in a jar in the refrigerator to brighten up breakfast, lunch or dinner throughout the week. The garlic and lemon zest will not be as intensely flavored but will still taste great.
Use fresh garlic and fresh parsley: This is a must for the vibrant, fresh taste you want in this recipe for gremolata. Jarred, minced garlic will not have the desired sharpness and dried parsley will make the gremolata dry and bland. You can use a garlic press or toss the whole cloves in the food processor.
Favorite Ways to Serve Gremolata
Gremolata is traditionally served as a topping for Veal Osso Buco (braised veal shanks). While I don’t eat veal, this recipe for gremolata is AMAZING on so many other things:
- Grilled Dishes: Top grilled vegetables like asparagus, zucchini, or eggplant with a spoonful of gremolata and a sprinkling of parmesan cheese. Sprinkle gremolata on grilled fish, lamb chops, steak, or chicken.
- Starches: Gremolata is a delicious topping for pastas, pizzas, flatbreads, sandwiches, and potatoes.
- Elevate Everyday: omelettes, avocado toast, or braised meats (beef, chicken, pork).
- Vegetables: Simple vegetables like sliced tomatoes, steamed artichokes, or corn on the cob love to get dressed up in gremolata.
- Sandwich Spread: Drizzle the gremolata with extra virgin olive oil and red wine vinegar to spread onto your favorite sandwich.
I like dishes that are simple to prepare, versatile to use, and crowd friendly. I recently made this gremolata recipe and tossed it with roasted cauliflower, pasta, and parmesan. It was a huge hit! See the end of the post for the cauliflower pasta with gremolata recipe!
Gremolata Variations
- Go Nuts– in place of the pistachios, you can use pine nuts, cashews, walnuts, or pecans in this gremolata. The color of the gremolata will vary depending on which you use, but you will still have a lovely nutty note.
- Note: If using pine nuts, I recommend toasting them first to bring out the most of their flavor and keeping them whole rather than chopped.
- Orange or Lime Zest– for braised meats like beef or pork, using orange or lime zest can make an tasty flavor combination. In fact, one of my favorite gremolata variations uses orange zest, garlic, parsley, and a touch of green olives to make an incredible topping for this braised beef recipe. Heavenly!
- Herbs– Using mint, basil, or cilantro can take this recipe for gremolata into a completely new dimension! Substitute cilantro and mint for an incredible topping for Asian-inspired dishes like stir-fry, spring rolls, or broiled salmon. YUM!
- Get Saucy: Although traditional gremolata does not contain olive oil or other liquids, I often add a squeeze of lemon juice or red wine vinegar and a drizzle of extra virgin olive oil. It makes the gremolata more saucy, similar to pesto or an herb sauce, like chimmichurri.
Recipe for Gremolata
- Total Time: 5 minutes
- Yield: 6 servings 1x
Description
Gremolata is a traditional Italian condiment made of chopped parsley, garlic, and lemon. Used to brighten up pasta, meats, veggies, and more, this simple and flavorful recipe for gremolata can take the ordinary and make it extra extraordinary!
Ingredients
3/4 cup pistachios shelled
Two clove garlic, peeled
One cup parsley leaves (one bunch, stems removed)
Zest of one lemon (about 2 teaspoons)
salt and fresh ground pepper to taste
Instructions
To Make the Gremolata
- Finely mince the garlic (or use a garlic press).
- Wash, dry, and roughly chop the fresh parsley.
- Pulse the pistachios in a food processor.
- Mix the parsley, garlic and lemon zest in a small bowl. Sprinkle with salt and pepper to taste and stir.
- If you’d like, you can add a drizzle of extra virgin olive oil, lemon juice, or red wine vinegar.
Notes
*You can use raw or roasted/salted pistachios in this recipe.
*Use the ingredient quantities as guidelines. If you’re a garlic lover, add an extra clove. If you want a touch of spice, add some dried chili flakes. You can also alter the amounts of parsley, lemon zest, salt, and pistachios to suit your personal taste. Once you’ve made this recipe, you’ll see how easily it can be adapted for different flavors and dishes.
- Prep Time: 5 minutes
Roasted Cauliflower Pasta with Gremolata Recipe
- 1 pound GF Pasta
- Fresh grated pecorino or parmesan cheese
- 1 head cauliflower
- 2T olive oil
- juice of 1 lemon
- Preheat oven to 425°F.
- Make gremolata following above recipe card.
- Wash, dry, and roughly chop the cauliflower. Spread it on a parchment lined baking sheet.
- Drizzle with olive oil and lemon juice and roast for 20 minutes in the preheated oven.
- Meanwhile, make pasta according to the directions on the box.
- Toss the pasta with the roasted cauliflower and top with the gremolata and grated parmesan (or pecorino).
- Enjoy!
