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…
50g shelled pistachios – but no need to peel the skins off!
Zest of one lemon
One clove of garlic
Handful of flat leaf parsley & mint
Finely dice the herbs 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.