Spicy Gremolata

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size Makes ½ cup servings
Carrot Icon for Number of Ingredients Size 7 ingredients

This Spicy Gremolata has joined pesto as a pantry basic in my kitchen. It is a wonderfully healthy condiment bursting with vitamin C among other things, and with flavor that will liven up any...


  • 3 garlic cloves, lightly crushed and peeled
  • 2 packed cups fresh flat leaf parsley, leaves only, thick stems removed
  • Zest of 1 lemon
  • 1 jalapeño or Serrano pepper, de-seeded (or to taste)
  • 5 tablespoons olive oil
  • Large pinch of coarse salt
  • Freshly ground pepper

Nutrition Facts


674 cals


69 g

Saturated Fat

10 g

Polyunsaturated Fat

7 g

Monounsaturated Fat

50 g


17 g


3 g


6 g


5 g


219 mg


  1. In a blender, blend the oil, garlic, lemon zest and jalapeño or serrano pepper. Gradually add in the herbs and salt, blend until smooth. Taste for seasoning.

Chef Tips

If you don’t have a blender, you can chop the herbs, zest, and salt together on a board, adding in 2 tablespoons of the oil a little at a time. Scrape into a small bowl and stir in the remaining oil. And if you’re worried about this being too spicy, either make it without the jalapeno – it will still be really good, or add the jalapeno a little at a time until the gremolata is to your taste.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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