Put the pine nuts in a small, heavy pan (such as cast iron) over medium high heat. Toast until rich golden brown, tossing frequently. Keep your eyes on them as they can go from toasted to burned quickly! Let cool slightly.

Wash and dry the lemon. Use a swivel vegetable peeler to remove thin strips of the skin, leaving the white pith behind.

Put the pine nuts, lemon peel and parsley on a cutting board in a little mound. Chop it all together with a large knife until the mixture is uniformly finely chopped. Transfer to a small bowl and stir in the Parmesan cheese and olive oil.

Trim the stem ends off the Brussels sprouts. Halve any that are larger than 1 inch in diameter so they cook evenly and quickly. Give them a quick wash in a colander, then put them in a microwave safe bowl with just a bit of the rinsing water clinging to them.

Cover with an upside-down plate and microwave on high heat for 4 minutes - they should be bright green and crisp-tender. If you like them a bit more cooked, microwave another minute or two (they might lose their green color after this point but will still taste delicious).

Toss the Brussels sprouts with the gremolata and season with salt and pepper to taste.