From The Archives Italian Food

Pistachio Gremolata

Gremolata is an Italian garnish, made from finely diced garlic, parsley and lemon zest. I had some pistachio nuts to hand so I included these as the base of the gremolata, and it turned out brilliantly with a great texture and beautiful, rich, nutty flavour.

 

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

Gremolata made with pistachio nuts
Pistachio gremolata on mozzarella

50g shelled pistachios – but no need to peel the skins off!

Zest of one lemon

One Β clove of garlic

Handful of flat leaf parsley & mint

Salt

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.

β—Š

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

DSCN1886

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2 comments on “Pistachio Gremolata

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