This Walnut Gremolata is a fresh, flavorful topping made with walnuts, parsley, lemon zest, and garlic. A simple, heart-healthy way to elevate vegetables, grilled meats, and pasta.
A few years back, I made a simple pasta dish with leeks and a walnut–parsley mixture that I honestly didn’t know had a name. It was one of those “use what you have and see what happens” moments—and it worked. Later on, I realized that this combination is actually very similar to gremolata, a classic Italian condiment traditionally made with parsley, garlic, and lemon zest. Adding walnuts not only gives it incredible texture and flavor but also boosts the dish with plant-based protein and healthy fats. Sign me up for anything that adds plant protein to meals and brings serious flavor to the table.
What is Walnut Gremolata?
Traditional Italian gremolata is a mix of parsley, garlic, and lemon zest. Some versions contain capers and olives; however, I kept mine simple and let the walnuts, parsley, and lemon flavor shine through! In this walnut gremolata, chopped walnuts are added for extra texture and richness. The result is a versatile condiment that’s bright, savory, and slightly crunchy—perfect for finishing a dish right before serving.
Walnuts are one of the few nuts that provide a meaningful source of omega-3 fats (ALA). Omega-3s are essential fatty acids critical to various body processes. Regularly including walnuts in meals has been associated with improvements in cholesterol levels and reduced inflammation—both important factors for cardiovascular health. From a nutrition standpoint, they’re an easy way to add heart-healthy fats, plant protein, and antioxidants to dishes without sacrificing flavor or satisfaction.
Ingredients: Walnut Gremolata
- Walnuts: Give them a quick toast (be careful not to let them burn!) to bring out their nutty flavor! Finely chopped for a rich, nutty base and satisfying crunch
- Fresh parsley: Italian Flat-Leaf Parsley (vs curly) is the classic staple used in gremolata.
- Lemon zest: Brightens the dish and balances the richness of the walnuts.
- Garlic: Provides a sharp, savory bite.
- Olive oil (optional): Helps bind the mixture and adds smoothness. It is not used in traditional gremolata; however, I’ve used it to help serve as a sauce on the dishes.
- Black pepper: Enhances all the flavors.
How to Make Walnut Gremolata
- Finely chop the parsley and garlic.
- Toast the walnuts. In a dry skillet over medium heat for 3–5 minutes, stirring frequently, until they’re lightly golden and fragrant. Keep a close eye on them, as walnuts can go from toasted to burnt quickly. Remove from the heat and let cool slightly before chopping and using in the gremolata.
- Grate the lemon zest.
- Combine everything in one bowl. Stir in the olive oil if using, then season with black pepper.
- Mix until evenly combined and taste, adjusting seasoning as needed.
How to Use Walnut Gremolata
This walnut gremolata is incredibly versatile. Try it:
- Sprinkled over roasted vegetables like cauliflower, carrots, or Brussels sprouts
- Spoon over grilled or baked fish or chicken
- Tossed with warm lentils or white beans
- Finished on roasted potatoes or sweet potatoes
- Added to grain bowls or salads for extra texture
- Add to soups or stews and serve it right on top!
- My favorite: added to pasta or risotto!
Storage Tips
- Make-ahead: This gremolata can be made up to 3 days in advance. Additionally, you can freeze it for up to 2 months. Freeze in small portions (an ice cube tray works well).
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. For the freshest flavor and best texture, it’s ideal to make it close to when you plan to serve it.
Final Thoughts
This walnut gremolata proves that simple ingredients can completely transform a meal. Whether you’re cooking for a weeknight dinner or looking for an easy way to elevate roasted vegetables, this fresh, zesty topping is one you’ll come back to again and again. Trust me!
Recipes to Add This Walnut Gremolata
- Roasted Butternut Squash Soup
- Melting Potatoes
- Pan-Seared Branzino
- Instant pot Butternut Squash Risotto
Walnut Gremolata
This Walnut Gremolata is a fresh, flavorful topping made with walnuts, parsley, lemon zest, and garlic. A simple, heart-healthy way to elevate vegetables, grilled meats, and pasta.
- Total Time: 10 minutes
- Yield: 6 1x
Ingredients
- 1/4 cup tightly packed fresh parsley, finely chopped
- 1/4 cup toasted walnuts, finely chopped
- 2 garlic cloves, finely chopped
- 1 lemon, zested
- 1/8 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
Instructions
- Finely chop the parsley and garlic.
- Toast the walnuts. In a dry skillet over medium heat for 3–5 minutes, stirring frequently, until they’re lightly golden and fragrant. Keep a close eye on them, as walnuts can go from toasted to burnt quickly. Remove from the heat and let cool slightly before chopping and using in the gremolata.
- Grate the lemon zest.
- Combine everything in one bowl. Stir in the olive oil if using, then season with black pepper.
- Mix until evenly combined and taste, adjusting seasoning as needed.
- Prep Time: 5
- Cook Time: 5
- Category: Condiments
1 thought on “Walnut Gremolata”
Cannot wait to give this a try!! That pastaaaa!