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Flavor Punches: Gremolata

A classic Italian mixture of parsley, garlic, lemon zest, along with some toasted pine nuts, all minced together to top fish, poultry, veggies or soups/stews.
Prep Time10 mins
Cook Time0 mins
Course: Seasoning
Cuisine: Italian
Keyword: garlic, lemon zest, parsley, pine nuts
Servings: 6
Author: Nicole Coudal


  • 2 Tb. Pine nuts, toasted
  • 1/4 c. Flat leaf parsley, chopped
  • 1 Small garlic clove, peeled & halved
  • 2 tsp. Lemon zest


  • In a small pan, toast pine nuts over low heat. When nicely browned, remove from heat and cool thoroughly.
  • Remove large stems from parsley, place leaves on a cutting board and roughly chop, using a chef's knife. Toss in garlic pieces and lemon zest and continue to run your knife through the mixture until it's just about minced to your liking. Roughly chop pine nuts, add them to the parsley mixture, and run your knife through a few more times to incorporate the pine nuts.
  • Sprinkle over fish, soups/stews, roasted meats, etc. Or, refrigerate for up to one hour before serving (it's best served immediately to ensure bright flavor).