Pistachio Gremolata

This pistachio gremolata is a slightly more sophisticated take on the classic adding ground pistachios to fresh parsley, lemon zest and garlic.

In the Italian kitchen where it originates, gremolata is a classic accompaniment to rich meat dishes most known for its classic association with Milanese braised veal shanks or ossobuco alla Milanese.

There are also culinary analogues in other traditions, for example Argentinian/South American chimichurri as a condiment for grilled meat or the French pistou or persillade sauces used as seasonings for meat, seafood and vegetables.

In this case the classic gremolata formula of parsley, lemon zest and garlic is jazzed up with ground pistachio.

In my world, pistachio fancies up anything it's added to. Case in point, see my prosciutto wrapped pork tenderloin with pistachio and red pepper.

Pistachio is a beautiful ingredient in savory dishes. It adds a bit of nuttiness and crunch which can enhance the flavor profile of a dish.

The nuttiness and crunch contributed by the pistachio gives the gremolata more texture and nuance. It slightly mellows the sharp acid of the lemon and spicy pungency of the garlic.

Basically the pistachio acts as a base note here to the highs of the lemon zest, garlic, and fresh parsley.

When applied as a topping to a rich and savory dish like ossobuco, the pistachio gremolata brings freshness, color, contrast and texture.

These are elements that savory meat dishes don't usually have and that therefore serve to enhance the rich and savory notes through a clever culinary juxtaposition while also enhancing the presentation with some wow-factor pops of color.

Ingredients for pistachio gremolata

Gremolata is a 'dry' green condiment because it's a combination of solid ingredients without any additional liquid like olive oil or lemon juice (although you can add some citrus juice or EVOO if you wish).

The idea is that it's more of a 'shake' of fresh herb rather than a pourable sauce.

So the ingredients are simple and include:

Fresh parsley: Flat leaf parsley (also known as Italian parsley) is the classic choice but I prefer curly French parsley since the frills gives an overall lighter texture to the gremolata.

Lemon zest: Lemon zest is the traditional choice but you can also swap out other citrus or even combine different zests for a unique taste.

Garlic: Fresh garlic clove minced very finely or mashed.

Finely ground pistachio: the easiest is if you can find already shelled and ground pistachios but if not then you can grind your own in a food processor (but proceed with caution or you'll make pistachio butter).

Other things you can add if you wish:

Different herbs: you can replace or supplement the fresh parsley with fresh coriander, mint, basil or sage.

Spice: finely diced pepperoncini or dry chili flakes.

Cheese: grated pecorino or parmesan.

Fish: Yes fish! This is considered a classic or traditional variation on gremolata. Add finely grated bottarga (cured fish roe) or finely diced oil preserved anchovies

Nuts and seeds: The pistachio can be replaced or supplemented with other nuts or seeds like finely ground walnuts, whole pine nuts, chopped hazelnuts etc. Pro tip: lightly toast the nuts or seeds for more flavor development.

Instructions for making pistachio gremolata

The nice thing about gremolata is that it's relatively little effort. You can throw it all in a food processor or otherwise it only takes a few seconds of rough chopping.

Unlike other condiments like chimichurri, gremolata doesn't necessarily need to sit for a long time to 'marinate', though this does help to develop the flavors so you may consider making it 20 minutes to one hour ahead of time.

Serving Suggestion

Gremolata offers a fresh counterpoint when paired with any rich dish, whether meat based, vegetarian or more starchy.

The most classic pairing for gremolata is ossobuco alla Milanese (slow braised veal shanks) and risotto alla Milanese (Milanese style risotto made with saffron).

You can also serve gremolata with creamy parmesan polenta, saffron mac and cheese, mashed potatoes, or even simple buttered noodles (or make your own pasta).

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