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.