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Pistachio Gremolata, February 2013

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Gremolata is an Italian garnish, made from finely diced garlic, parsley and lemon zest, which is often sprinkled over slow-braised meat dishes or soups. I had some shelled and peeled (never again) pistachio nuts to hand so I included these as the gremolata base. This takes five minutes to make and adds the most amazing texture and flavour to grilled fish, minestrone, mozzarella…

Pistachio Gremolata

50g shelled pistachios – no need to peel!

Zest of one lemon

One  clove of garlic

Handful of flat leaf parsley

Salt

Finely dice the parsley and the pistachios separately. Combine and add the salt, lemon zest and the garlic (use half a clove of garlic if you prefer) and continue to dice. Serve immediately, or freeze for future use.

A sweet version, made with pistachio, mint, caster sugar and lime zest would be lovely on sliced peaches, sorbet or good quality ice cream.

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1 comment on “Pistachio Gremolata, February 2013

  1. Pingback: Tomato Chutney, December 2014 | ellenlunney

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