Pumpkin Seed Gremolata

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings


2 garlic cloves, minced
2/3cup pepitas (shelled pumpkin seeds), toasted
1cup Italian parsley
2tablespoons fresh lemon juice
1tablespoon finely grated lemon rind
2tablespoons extra-virgin olive oil
1/2teaspoon salt
Freshly ground black pepper


1. Place garlic in the bowl of a food processor. Pulse until finely chopped. Add remaining ingredients. Pulse until pepitas and parsley are finely chopped. Makes 3/4 cup; serves 6.

Nutritional Info *per serving

  • Calories 179
  • Fat 15g
  • Cholesterol 0mg
  • Sodium 204mg
  • Carbohydrate 5g
  • Fiber 1g
  • Protein 9g