Ingredients
Units
Scale
- 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