Pistachio Gremolata

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.

Lamb Leg Steak with Pistachio Gremolata and Marsala Onions
Photo: Victor Protasio
Total Time:
5 mins


  • 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


  1. Stir together all ingredients until well blended.

Related Articles