Gremolata from Scratch with Chef Brooke Williamson

Chef Brooke Williamson

Chef Brooke Williamson makes her toasted pistachio gremolata and discusses how to use it in your home cooking.



  • 3 Tablespoons Italian Parsley, chopped
  • Zest of One Lemon
  • 2 Garlic Cloves, finely minced
  • 3 ounces Toasted Pistachios, chopped
  • 2 Tablespoons Extra Virgin Olive Oil
  • Kosher Salt, to taste
  • Freshly Cracked Black Pepper, to taste


  • Combine all the ingredients in a small mixing bowl and stir to combine.

About the Chef

Brooke  Williamson smiling right at you

Chef Brooke Williamson

Brooke Williamson is a chef and restaurateur. In 2014, she and her husband, Nick Roberts, debuted a unique four-in-one-concept, Playa Provisions, featuring a grab-and-go marketplace, King Beach; an artisanal ice cream shop, Small Batch; a seafood dining spot, Dockside; and an intimate whiskey bar, Grain. During her day-to-day operations, she works alongside Roberts, creating new menus and running the front and back of house. Brooke’s accolades include being the youngest female chef to ever cook at the James Beard House, winning Top Chef Season 14 in Charleston, and most recently, being crowned the first winner of Food Network’s Tournament of Champions. You can find her as a recurring judge on Food Network’s Guy’s Grocery Games and BBQ Brawl. Chef Brooke is a World Chef Partner and Mission Chef who is guiding the partnership with No Kid Hungry.