Pumpkin Seed Gremolata

Kitchen Tested
  • Yield 6 servings

A bright and crunchy pumpkin seed topping for steak or chicken.

Mark Boughton Photography / styling by Teresa Blackburn


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


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