Pumpkin Seed Gremolata

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 3/18/2020

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

Serves: 6 Save

Ingredients (8)

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

Directions

  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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