As the weather heats up and summer fully establishes itself, I expect most people’s grills will be seeing a lot more action. Whether it be a sunny, Saturday BBQ or a quick, weeknight steak dinner, there is sure to be a fair amount of grilling going on.
As I can respect the simplicity and integrity of a grilled steak or piece of chicken, it never hurts to add a little topping to kick up the flavor. Historically, I have been a huge chimichurri fan especially when it comes to eating something like a grilled flank or skirt steak. I have even wrote my own recipe for one before: https://nikoleskitchen.com/2021/03/29/chimichurri-flank-steak/
However, recently I have discovered that I also possess an affinity for a gremolata. Gremolata is a green sauce made of parsley, lemon, and garlic originating from Italy. It is most commonly served with meat or fish. I decided to put my own spin on this classic by replacing the lemon with lime and adding some chopped up pistachios. The result, an insanely delicious concoction providing the perfect balance of textures and flavors.
Not only is this pistachio lime gremolata delectable it is also incredibly easy to make. There is no laundry list of ingredients or extensive amount of instructions steps. It is simple and straight forward, however the end result does not seem so basic. This is the perfect sauce to impress anyone you make it for including yourself!
Pistachio Lime Gremolata
- 1 Bunch Italian Flat-Leaf Parsley
- 1/2 Cup Pistachios shelled
- 2 Limes
- 1 Garlic Clove
- 1/4 Cup Olive Oil
- 1 Tsp Salt
- 1/4 Tsp Pepper
- Start by finely dicing the parsley and garlic clove. Then add them bowl to a small mixing bowl with the zest of one lime and the juice of two limes, olive oil, salt, and pepper. Next roughly chop the pistachios and add them to the bowl with the rest of the ingredients. Mix until fully combined and serve with steak or any grilled meat.