Discover
Experience Life magazine
July/August 2026
Your healthiest life starts here — subscribe now to be inspired every issue.
SEARCH
Search
SEARCH
Subscription
Experience Life magazine
July/August 2026
Your healthiest life starts here — subscribe now to be inspired every issue.
gremolata

Pomegranate Gremolata

Dairy-Free
Gluten-Free
Nut-Free
Sugar-Free
Vegan
Vegetarian

A gremolata is a condiment made from chopped aromatic herbs and citrus zest. This variation is a particularly pretty one, and tastes great served with roast lamb, other roasted or grilled meats, or fish. Lemon zest is used traditionally, but you can change it up by trying lime, grapefruit, or orange zest.

By Betsy Nelson | Experience Life
gremolata
  • Makes
  • Prep Time
  • Cook Time

Makes about 3/4 cup
Hands-on preparation time: 10 minutes
Total preparation time: 10 minutes

Ingredients

  • 1/3 cup fresh Italian parsley
  • 1/4 cup fresh mint leaves
  • 1 tbs. lemon zest
  • 1 tbs. shallot, minced
  • 1/2 cup pomegranate seeds

Directions

  1. Place the parsley, mint, lemon zest, and shallots on a cutting board and gather into a pile. Chop everything in the pile together to mix the flavors, then toss into a bowl. Mix in the pomegranate seeds.
  2. Refrigerate until ready to serve. Best used within five days of preparation.
Share
AppetizersLunch & Dinner

More like this

persimmons prosciutto salad

Persimmon Prosciutto Salad

These greens topped with persimmons and pomegranate arils will give your meal some festive flair.
By Danielle Walker
Lunch & DinnerSalads
pork chops with pears and pomegranate seeds

Pork Chops With Pear-and-Pomegranate Sauce

You can cook up this aromatic main dish in a single skillet. Garnish with fresh rosemary or sage leaves if you like.
By Betsy Nelson
Lunch & Dinner
Granita

Pomegranate Granita

This elegant frozen dessert — with a flavor reminiscent of mulled wine — includes spices that help support your immune system during cold-and-flu season.
By Betsy Nelson
Desserts & Treats
a glass of ginger pom fizz

Ginger Pom Fizz

Like your drinks tart? Use 100 percent cranberry juice instead of the pomegranate juice.
By Betsy Nelson
Beverages
steak kimchi

Brussels Sprouts Kimchi With Peppers and Carrots

Traditionally made with cabbage or bok choy, the Korean dish kimchi is also a great vehicle for Brussels sprouts. This recipe takes a little time but is well worth the effort. Kimchi is wonderful served with meat, eggs, vegetables, and rice.
By Betsy Nelson
Side Dishes
gingered carrot relish

Gingered-Carrot Relish

This lacto-fermented relish makes a lovely condiment for Asian-inspired grilled meats and fish, and it is wonderful in a salad, sandwich, or rice-bowl dish. Adapted from Nourishing Traditions, by Sally Fallon.
By Betsy Nelson
Dips, Spreads, & DressingsSide Dishes
Mustard

Spicy Brown Mustard

Described in winelike terms, this mustard is rich and complex — spicy, tangy, sweet, and nutty, with exotic undertones.
By Erin Coopey
Dips, Spreads, & Dressings
caraway sauerkraut

Caraway Sauerkraut

You can make this sauerkraut with just one head of cabbage. You don’t need a special crock or a root cellar; it may simply be stored in the refrigerator. This recipe is adapted from Nourishing Traditions, by Sally Fallon.
By Betsy Nelson
AppetizersSide Dishes

Advertisement

Back To Top