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


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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The recipe was originally published as Pumpkin Seed Gremolata on

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