Our crunchy Walnut Gremolata recipe is about to become your newest obsession! You’ll need just 10 minutes, 7 simple ingredients, and a little arm muscle to chop everything finely, but the result is a delicious, flavorful sauce that will elevate any dish.
But first, what is gremolata?
Gremolata is a classic Italian condiment typically made from finely chopped parsley, lemon zest, and garlic. It is traditionally served as a garnish for osso buco, a braised veal shank dish. However, gremolata can also be used to flavor other dishes, such as grilled fish, meats, roasted vegetables, or pasta. Give it a try over our Lemon Ricotta Pasta and see just how flavor and texture it can add!
In addition to the classic gremolata ingredients, we’re also adding walnuts — they have the best crunch! — and fresh rosemary. You’ll want to add this versatile condiment to all your favorite Italian recipes.
What’s In Gremolata?
- Fresh parsley: Italian flat-leaf parsley is a staple of a classic gremolata. You don’t have to add other herbs, but we like to.
- Walnuts: Give them a quick toast to bring out their nutty taste. These add a wonderful crunch!
- Rosemary: For gremolata, please be sure to use fresh herbs! Consider trying this with basil or oregano!
- Garlic: You’ll need 2 cloves, finely chopped.
- Lemon zest: We’re using 1 whole lemon zested.
- Kosher salt: To season everything!
- Extra virgin olive oil: To turn the gremolata into almost a sauce.
How To Make Walnut Gremolata
- Finely chop the herbs. We’re using fresh parsley and rosemary, but feel free to get creative and mix-and-match. Just be sure to use fresh herbs!
- Toast the nuts. Place walnuts in a dry pan, then warm over medium heat, shaking the pan occasionally, until the nuts smell fragrant and are a light golden brown. Chop finely.
- Grate the lemon zest.
- Finely chop or grate garlic.
- Combine everything in one bowl with Kosher salt, then stream in olive oil. Stir well, taste, adjust seaosning, et voila! Homemade Italian gremolata!
FAQs
As a topping for roasted meats, fish or vegetables; as a garnish for soups, stews, salads, or pasta dishes; as a sauce or as part of a dressing; to add flavor to meatballs or burgers.
Store in a fridge for 5-7 days, or transfer to a freezer for up to 2 months. We recommend freezing small, individual portions in ice cube trays.
While both sauces feature similar ingredients, gremolata (originating from Italy) is typically used as a garnish, while chimichurri (originating from Argentina) is often used as a marinade or dipping sauce. The latter also has vinegar, while gremolata does not.
No, we don’t recommend that. It will completely change the flavour of the dish.
Gremolata has a bright, fresh flavor with hints of garlic and lemon. The texture is slightly crunchy, thanks to the grated garlic and lemon zest, and in our recipe, toasted walnuts.
Expert Tips
- Use a microplane to grate the lemon zest. If all you have is a vegetable peeler, you can use that to remove the lemon peel, then cut very finely with a sharp chef’s knife.
- For a stronger lemon flavor, add fresh lemon juice.
- Freeze for later! Place the walnut gremolata into ice cube trays, then freeze until solid. Once frozen, transfer to a freezer safe bag and keep for up to 2 months. Can be added frozen to soups, stews, or pasta if stirring in while hot. Otherwise, defrost overnight in a fridge then enjoy within a week.
Make-Ahead, Leftovers, & Storage
- To make-ahead: This gremolata recipe can be made up to 3 days in advance. You can also freeze it for up to 2 months.
- Leftovers and storage: Store leftovers in an airtight container in a fridge, then use within 5-7 days. We recommend freezing in small portions (in an ice cube tray!), then transferring to a large plastic bag until ready to use.
Substitutions & Variations
- Fresh herbs: The base of the walnut gremolata is flat-leaf parsley, but if you want to substitute rosemary, consider using fresh basil, oregano, cilantro, or even thyme.
- Nuts: In place of walnuts, consider using pine nuts or pecans.
- While not traditional, you can add a pinch of red pepper flakes to add some spice and heat!
How To Serve
Here’s the beauty of a homemade gremolata: it can be used to add flavor and texture to endless dishes! In fact, we often use it in ways similar to how we use pesto or chimichurri!
- Add it to soups and stews, right on top! Try it with our creamy cauliflower and white bean soup or chicken tortellini soup.
- Use it as a crunchy topping for pasta or risotto, such as over our braised lamb ragu or creamy sun-dried tomato pasta.
- Serve it on top of meats and seafood, such as grilled chicken, roasted salmon, or grilled skirt steak. It is particularly good over braised meats, such as veal shanks or lamb shanks.
- Add it to meatballs or burgers for an instant flavor boost. Check out all of our easy meatball recipes for inspiration!
- Serve it over vegetables or potatoes. We love to serve green beans with walnuts, so this gremolata would pair perfectly with this or any other green bean dish. And think about how delicious this would be on top of creamy garlic mashed potatoes or polenta!
- Enjoy it over eggs! Whether serving over fried eggs, scrambled eggs, or poached eggs, this will add a bright, fresh herbaceous flavor with a delightful crunch!
Truly, this recipe is like having your own secret ingredient in the kitchen. It instantly elevates pretty much any dish it touches. If you make this Walnut Gremolata recipe, please let us know by leaving a review and rating below!
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Crunchy Walnut Gremolata (For Pasta, Meats, and Veggies)
Equipment
Ingredients
- ¼ cup tightly packed fresh parsley finely chopped
- ¼ cup toasted walnuts finely chopped
- 3 sprigs fresh rosemary finely chopped
- 2 garlic cloves finely chopped
- 1 medium lemon zested
- ¼ tsp Kosher salt
- ¼ cup extra virgin olive oil
Instructions
- Make the gremolata. In a medium bowl, mix ¼ cup chopped parsley, ¼ cup chopped toasted walnuts, 3 sprigs chopped rosemary, 2 chopped garlic cloves, the zest of 1 lemon, ¼ tsp and Kosher salt. Stir in 3-4 tablespoons of extra virgin olive oil, depending on how thick or thin you want the gremolata to be. Taste and adjust seasoning. Serve on top of pastas, meats, or vegetables.
Notes
- To make-ahead: Gremolata can be made up to 3 days in advance. You can also freeze it for up to 2 months.
- Leftovers and storage: Store leftovers in an airtight container in a fridge, then use within 5-7 days. We recommend freezing in small portions (in an ice cube tray!), then transferring to a large plastic bag until ready to use.
Nutrition
Photography by: Megan McKeehan
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