Pasta Gremolata

The easiest Pasta Gremolata that will become your new family staple!

Pasta Gremolata from (@whatsgabycookin)


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.

Pasta Gremolata from (@whatsgabycookin)

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!

Pasta Gremolata

Author: Gaby Dalkin
5 from 1 vote
The easiest Pasta Gremolata you'll ever make! Flavorful, simple and ready in less than 15 minutes!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 people


  • ½ cup minced parsley
  • 6 cloves garlic minced
  • Coarsely grated zest of 2 lemons plus the juice of 1 lemon
  • ¼ 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.
  • 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.


You can also use a blender to make the gremolata, if you prefer.

Nutrition Information

Calories: 549kcal | Carbohydrates: 87g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 12mg | Potassium: 313mg | Fiber: 4g | Sugar: 3g | Vitamin A: 632IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 2mg
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  1. 5 stars
    So easy and delicious and a great way to use up the abundance of parsley and meyer lemons from my garden. Served with blanched French greens beans tossed with your Basil Vinaigrette, a few pine nuts and shaved parm. Definitely a keeper.

  2. I used to work with this sweet little Italian woman at a job I once had in NYC and she used to bring me a homemade pasta very similar to this one. It was so delicious too and I'm sure this one must be the same!

    1. I would like to know the name of the shape too. I googled it and couldn't find this particular shape. Also, where it was purchased?

    2. The pasta is called strozzapreti. Such a fun shape! Cavatelli are similar are a little easier to find.

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