Pistachio Gremolata Recipes

PISTACHIO GREMOLATA

Steps:

• In a medium bowl combine the pistachios, parsley, grapefruit zest and juice, olive oil, smashed garlic clove and salt. Mix with a wooden spoon. Allow the mixture to sit at room temperature for at least 30 minutes before use or refrigerate until ready to use. Bring to room temperature before using.

BRISKET WITH POMEGRANATE-WALNUT SAUCE AND PISTACHIO GREMOLATA

Steps:

• Marinate and cook the brisket:
• Season brisket all over with salt and pepper. Transfer to a large 2-gallon resealable plastic bag or bowl (use roasting pan only if necessary).
• Purée garlic, walnuts, honey, and 1 cup pomegranate juice in a blender until very smooth. Add remaining 2 cups pomegranate juice and blend until smooth. Pour marinade over brisket. Seal bag or cover bowl tightly with foil. Chill, turning occasionally, at least 24 hours or up to 48 hours.
• Transfer brisket and marinade to roasting pan, cover tightly with foil, and let sit at room temperature 1 hour.
• Preheat oven to 275°F. Bake brisket, covered, until meat shreds easily with 2 forks, about 5 hours; if meat is still tough, continue cooking, covered, 1 hour.
• Transfer brisket to a cutting board and cover loosely with foil. Transfer cooking liquid to a saucepan and spoon off fat from surface. Cook over medium-high heat, skimming off fat and foam as it surfaces, until reduced by two-thirds (you should have about 2 cups sauce). Season with salt and pepper if necessary.
• Make the gremolata:
• Pulse mint, pistachios, garlic, lemon zest, salt, and pepper in a food processor until coarsely chopped. Drizzle in oil, pulsing until just combined (do not overprocess).
• To serve, slice brisket against the grain and transfer to a platter. Spoon sauce over and top with gremolata.
• Do Ahead
• Brisket can be cooked, without slicing, 2 days ahead. Cover and chill; warm before slicing. Sauce can be made 2 days ahead. Cover and chill.

BROCCOLI SOUP WITH PISTACHIO GREMOLATA

Steps:

• Heat oil in a large saucepan over medium heat. Add leek and 2 teaspoons garlic; cook, stirring, until tender, 3 to 4 minutes. Stir in 1/2 teaspoon thyme and crushed red pepper; cook until fragrant, about 1 minute more.
• Stir in broth, 2 cups broccoli, cauliflower, and potatoes; bring to a boil. Reduce heat and simmer, covered, until very tender, about 10 minutes.
• Blend with an immersion blender until very smooth. Stir in cheese, lemon juice, salt, and remaining 2 cups broccoli. Simmer, covered, until broccoli is just tender, about 5 minutes.
• Make gremolata by stirring together remaining 1 teaspoon garlic, 1/2 teaspoon thyme, lemon zest, parsley, and pistachios in a small bowl. Sprinkle over servings.