Ingredients Condiments Pistachio Gremolata Be the first to rate & review! At Tavernetta in Denver, chef Ian Wortham makes this rustic sauce of sweet toasted pistachios, garlic, and parsley to top a grilled lamb steak, but try it as a condiment for roast chicken, grilled fish, roasted root vegetables, a topping for polenta, or instead of pesto over minestrone. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Total Time: 5 mins Yield: 4 Ingredients 1/3 cup finely chopped toasted pistachios 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons lemon zest (from 2 lemons) 1 small garlic clove, minced Directions Stir together all ingredients until well blended. Rate it Print