Broccoli with Walnut Gremolata

Traditionally, gremolata combines fresh parsley, lemon rind, and garlic to create a powerful flavor sensation. It adds bright flavor when sprinkled over just about any simply prepared vegetable or fish. Toasted nuts punch up the flavor even more. Substitute pecans or almonds for the walnuts, if you wish.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 55
  • Fat: 2.8g
  • Saturated fat: 0.3g
  • Protein: 3.6g
  • Carbohydrate: 6.7g
  • Cholesterol: 0mg
  • Iron: 1.2mg
  • Sodium: 176mg
  • Calories from fat: 38%
  • Fiber: 3.5g
  • Calcium: 59mg


  • 1 teaspoon olive oil
  • 1 pound broccoli florets
  • 1 tablespoon finely chopped walnuts, toasted
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon grated lemon rind
  • 2 teaspoons lemon juice, divided
  • 1 garlic clove, minced


  1. Heat oil in a large nonstick skillet over medium-high heat; add broccoli. Cook 4 to 5 minutes, turning until lightly browned on all sides.
  2. Combine walnuts and next 4 ingredients; stir in 1 teaspoon lemon juice and garlic. Sprinkle walnut mixture evenly over broccoli; sprinkle with remaining lemon juice.
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