This Lemon Pistachio Gremolata is a delicious, healthy, plant-based garnish of vibrant lemon, robust pistachios, and fragrant parsley. This gem elevates a wide array of plant-based dishes, from roasted vegetables to pasta and sandwiches without oil.
With just five ingredients, this oil-free garnish or condiment adds a fast, fresh flavor boost to any plant-based meal. It's so easy to make and delicious on smoked tofu or a high-protein tofu scramble. It would also be delicious on a vegan Spanish omelet or vegan quiche.
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What is Gremolata?
Gremolata is a fantastic Italian garnish or condiment made from three simple ingredients: lemon zest, minced garlic, and chopped parsley. It's traditionally used to elevate the flavors of veal or other meats, but it's an amazing way to bring a burst of flavor and vibrant color to any plant-based meal like the Mediterranean Grain Bowl or even soups like Healthy Red Lentil Soup. You can even drop a dollop over Simple Instant Pot Yellow Rice or serve with Air-Fryer Fries for a burst of flavor.
While the classic version sticks to these three ingredients, I love it with nuts, and I sometimes add dates, mint, or basil to diversify its flavor profile. Its simplicity and versatility make gremolata a go-to for elevating meals. I think it's going to be your go-to garnish.
Ingredients for Lemon Pistachio Gremolata
I love to make a batch of this five-ingredient condiment when I have so much parsley that I don't know what to do with it! It's so easy and uses ingredients I always have on hand.
- flat-leaf fresh parsley
- pistachios - I use no shell, salted and roasted, but raw pistachios are fine too.
- lemon zest
- garlic
- salt
See the recipe card for quantities.
Directions
Making this condiment requires very little prep time. Wash your parsley and then throw everything into the food processor. But this is so easy to make even if you don't have a food processor. Just use a knife to finely chop everything and combine in a bowl. Below are some pics of the process.
Place all the ingredients in a food processor.
Pulse a few times until you get the consistency that you want.
After pulsing, the ingredients are reduced to about half a cup of garnish. Serve it in a small bowl, allowing everyone to top their dish as desired.
What To Eat With Gremolata
Lemon Pistachio Gremolata is a remarkably versatile garnish that can jazz up various vegan dishes with its fresh, zesty flavor. Here are some vegan dishes where this gremolata would work beautifully:
- Roasted Vegetables: A sprinkle of gremolata on top of roasted root vegetables like carrots, sweet potatoes, or regular potatoes can elevate the dish. I love it on roasted bell peppers and zucchini.
- Vegan Risotto: A lemony, garlicky gremolata can add layers of flavor to a creamy vegan risotto made with Arborio rice and plant-based Parmesan. Just place a dollop on your risotto - you'll love it.
- Grilled Tofu or Tempeh: Make your plant-based protein pop with a gremolata garnish. It adds texture and flavor contrast.
- Lentil Soup: A swirl of gremolata can brighten up a hearty lentil or bean soup.
- Stuffed Bell Peppers: Whether you stuff them with quinoa, rice, or couscous, a sprinkle of gremolata can add a fresh twist.
- Vegan Pasta Dishes: Try it on plain pasta or a creamy Alfredo made with cashews. Gremolata provides so much flavor and freshness.
- Grain Bowls: Sprinkle some over quinoa or farro bowls with veggies and legumes.
- Cauliflower Steak: Elevate your pan-seared or oven-roasted cauliflower steaks with a generous topping.
- Mushroom Dishes: Try this with sautéed mushrooms - it's so good.
- Hummus or Dips: A layer of gremolata on top of a bowl of hummus or baba ganoush is delicious and looks fancy for gatherings.
- Vegan Pizza: While not traditional, sprinkling gremolata on a fresh-out-of-the-oven vegan pizza can add an extra layer of deliciousness.
Variations
Add pitted and finely chopped dates for a sweet and savory condiment.
Add ½ cup of fresh herbs like basil or mint for variations.
Enhance the flavor by sprinkling in some red pepper flakes for an added kick of heat.
Add some finely chopped capers for a briny kick.
Equipment
All you need is a food processor, blender, or bullet. Alternatively, use a knife to chop everything by hand for a more substantial texture. While not the zester I have, this best-selling lemon zester from Amazon is also helpful.
Storage
Place the pistachio gremolata in an air-tight container in the fridge for up to three days.
The parsley doesn't stand up well to freezing, so I don't recommend it.
Top Tips
You can pulse the pistachios and garlic to get them chopped up before adding the fresh parsley. This keeps the parsley more intact.
Alternatively, chop everything by hand, being sure to finely mince the garlic and parsley. Then combine everything in a bowl, stirring until evenly blended. This will keep the pistachios more intact.
If you need to make it for a nice presentation in advance, I suggest only making it within a few hours of eating it for the best presentation and freshness. While you can store it for a couple of days in an airtight container, and it's still great, it looks and tastes best when eaten the same day.
Add a drop of lemon juice or olive oil if you need the mixture to be a little moist.
FAQS
While lemon is traditional, you can experiment with lime or orange zest to give your gremolata a different flavor profile.
You can partially substitute the parsley or replace it altogether with other chopped fresh herbs like mint or basil for a unique twist. Just make sure the herb pairs well with the dish you're garnishing.
The key to a good gremolata is to chop the ingredients as finely as possible. This helps to evenly distribute the flavors.
Yes, this gremolata is gluten-free.
Traditional gremolata doesn't include olive oil—it's a dry mixture of lemon zest, garlic, and parsley. However, adding olive oil can turn it into more of a paste or sauce, similar to pesto or chimichurri, which you can then drizzle over dishes or use as a marinade.
Recipe
Easy Lemon Pistachio Gremolata
Indulge in the delectable harmony of vibrant lemon, robust pistachios, and fragrant parsley with Lemon Pistachio Gremolata. This gem elevates a wide array of dishes, from roasted vegetables to pasta and sandwiches.
- Total Time: 3 minutes
- Yield: ½ cup 1x
Ingredients
- 1 cup fresh flat-leaf parsley (packed; about 40 grams)
- ¼ cup pistachios
- zest of 1 lemon
- 2 garlic cloves
- ¼ teaspoon salt (to taste)
Instructions
Combine: Place all the ingredients in a food processor and pulse several times until you reach your desired consistency.
Notes
I use no shell, roasted, and salted pistachios for this recipe, but raw pistachios would be great too. Adjust the salt if using raw or unsalted.
Even a small dollop of this garnish makes a big impact. This yields approximately ½ cup, but because you use it sparingly as a garnish, it lasts much longer than you might think.
You can pulse the pistachios and garlic to get them chopped up before adding the parsley. This keeps the parsley more intact.
Alternatively, chop everything by hand, being sure to finely mince the garlic and parsley. Then combine everything in a bowl, stirring until evenly blended. This will keep the pistachios more intact.
If you need to make it for a nice presentation in advance, I suggest only making it within a few hours of eating it for the best presentation and freshness. While you can store it for a couple of days in an airtight container and it still is great, it looks and tastes best when eaten the same day.
Nutritional information is only an estimation.
- Prep Time: 3 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Food Processor
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 26
- Sugar: 0.4 g
- Sodium: 77.1 mg
- Fat: 1.8 g
- Carbohydrates: 1.9 g
- Protein: 1.1 g
- Cholesterol: 0 mg
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Rob P says
This was so good with grilled tofu.
Regi Pearce says
Grilled tofu sounds like an amazing pairing! I'm so glad to hear that you enjoyed the dish and found a great combo to make it even better.