Homemade Gremolata

September 6, 2018


Recipe excerpted from Italy © 2017, Emily Lycopolus. Recipe

and images by DL Acken reprinted with the permission of

TouchWood Editions.  


Homemade Gremolata

(Parsley Lemon Pesto)


This unique pesto is native to the north of Italy and is a lovely

contrast to most basil-based pestos. It’s also nut-free, which

makes it a delicious treat for anyone with nut allergies. Serve

this with ricotta on crostini for an appetizer, toss it with fresh

pasta, or use it like an Italian-style chimichurri sauce on

chicken or steak.

Makes 1 1/2 cups

Best served with farfalle, fusilli, spaghetti


1/4 cup Taggiasca extra virgin olive oil

2 Tbsp Sicilian Lemon white balsamic Vinegar

2 large bunches flat-leaf parsley

6 cloves garlic

1/4 cup mint leaves

1 Tbsp lemon zest


Place all the ingredients in a blender or food processor in

the  order listed and blend into a smooth paste.


Store this in an airtight container in the fridge for up to 1

week  or in ice trays in the freezer for up to 3 months.


For more of Emily's Italy recipes click HERE




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