The easiest Pasta Gremolata that will become your new family staple!
Last month I was in Berkeley for a hot second, back close to my old stomping grounds when I used to live in the Bay Area for college, and I FINALLY had the change to eat at Chez Pannise!! OMG – what took me so long.
I guess back in my college days I was still a semi-picky eater so I never really thought about splurging on a nice meal. But, times have changed and now I’m trying to find a way to eat at Chez Pannise on a monthly basis. Oh my gosh you guys… talk about incredible food. Everything was incredibly simple but so flavorful – perks of using produce in the peak of it’s season. I had pasta and pizza and the most perfectly baked bread… you name it. Everything was perfect. There was a super simple pasta gremolata on the menu and it was a lightbulb moment for me. Pasta Gremolata? Genius.
It’s almost like my basil vinaigrette but different herbs and no vinegar. It packs a punch of flavor and when coated on pasta it’s like the most simple way to put dinner on the table but still be impressive. Ever since, I’ve been obsessed. I’ve been making this gremolata on repeat with my Sunday meal prep sessions and using it as pictured on pasta, topping some salmon with it, tossing it into a grain bowl, slathering it on some chicken… you name it. I’m hooked! Give it a go. You won’t be disappointed!
- ½ cup minced parsley
- 6 cloves garlic minced
- Coarsely grated zest of 2 lemons plus the juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper to taste
- 1 pound pasta
- In a bowl combine the parsley, garlic, lemon zest and lemon juice. Stir to combine. Season with salt, pepper and olive oil. (alternatively you can make this in a blender if you prefer)
- Cook the pasta until al dente. Drain and set aside.
- In a large bowl, toss the gremolata with the pasta until well coated. Serve immediately.