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's also delicious on a vegan Spanish omelet, vegan quiche, or a dollop on Vegetable Stew and Dumplings.
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.
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What is Gremolata?
Gremolata is an 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.
Ingredients
- Use flat-leaf fresh parsley.
- For the pistachios, I use no shell, salted and roasted (I like the strong flavor), but raw pistachios are fine, too.
See the recipe card for all ingredients and quantities.
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.
How To Make Easy Lemon Pistachio Gremolata
Below are some pics of the process. See the recipe card for details.
Step 1: Place all the ingredients in a food processor.
Step 2: Pulse a few times until you get the desired consistency.
Top Tips
- 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.
How to Use Gremolata
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.
- A swirl of gremolata can brighten up a hearty lentil soup like this Healthy Red Lentil Soup.
- Cauliflower Steak: Elevate your pan-seared or oven-roasted cauliflower steaks with a generous topping.
- A layer of gremolata on top of a bowl of hummus like High-Protein Low-Carb Lupini Bean Hummus or baba ganoush is delicious and looks fancy for gatherings.
- While not traditional, sprinkle gremolata on a fresh-out-of-the-oven vegan pizza like Pear and Pistachio Pesto Pizza or 100% Biga Neapolitan Pizza.
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.
Gremolata 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.
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.
In short - gremolata is a zingy, lemony garnish, and chimichurri is a garlicky, herb?oiled sauce. Gremolata is an Italian combo of parsley, garlic, and lemon zest used as a bright, dry finishing touch. Chimichurri is traditionally an Argentinian herby vinaigrette of parsley, garlic, oil, vinegar, and spices. Generally, gremolata adds a zesty pop on top of dishes, whereas chimichurri is saucy, tangy, and perfect for drizzling or marinating.
Have a minute? I'd love for you to dive into the comments and rate this Easy Lemon Pistachio Gremolata. Your feedback is invaluable-did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Easy Lemon Pistachio Gremolata
Ingredients
- 1 cup fresh flat-leaf parsley packed; about 40 grams
- ¼ cup pistachios
- zest of 1 lemon
- 2 cloves garlic
- 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.
- Serve: Use immediately to top your dish, or store in an airtight container in the refrigerator for up to 2 days.
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.