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Prep time
15 minutes
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Makes
About 1 1/2 cups
Author Notes
Gremolata is the Milanese answer to Genovese pesto and Argentinian chimichurri: an herby, unblended sauce that cuts through heavier dishes and livens them up. Purist Gremolata is a golden ratio of garlic, lemon zest, and parsley, roughly minced together. But there are endless ways to play with that base. This version, with pumpkin seeds and jalapeños, is great over roasted chicken or pork, roasted sweet potatoes or squash, avocado toast, and eggs, to name just a few. (We put it over beans on toast!) —Alison Cayne
Test Kitchen Notes
To read more about gremolata (and two other variations), see the full article. —The Editors
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Ingredients
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1 cup
cilantro, finely chopped
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2
garlic cloves, finely grated or minced
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1
lime, zested and juiced
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1/2 cup
toasted pumpkin seeds
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1
finely sliced scallion, divided
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1
jalapeño, finely minced
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1 cup
olive oil
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2 dashes
sea salt, to taste
Directions
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Make gremolata by combining cilantro, garlic and zest. Add in pumpkin seeds, 1/2 the scallion slices, jalapeño and enough oil to cover. The amount of oil you add depends on the consistency you want, so adjust accordingly. Stir in the rest of the scallions, lime juice, and salt to taste. Store in an airtight container in the refrigerator for up to 3 days.
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