Pistachio Gremolata Recipes

PISTACHIO GREMOLATA

Pistachio Gremolata image

Provided by Giada De Laurentiis

Time 5m

Yield 1

Number Of Ingredients 7

Ingredients

1/4 cup roasted pistachios (chopped)
1½ cups packed parsley leaves (chopped)
4 teaspoons grapefruit zest (from 2 ruby red grapefruits)
2 tablespoons grapefruit juice (from ½ a grapefruit)
3/4 scant cup extra-virgin olive oil
1 garlic clove (peeled and smashed)
½ teaspoon salt

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.

Nutrition Facts : ServingSize 1

BRISKET WITH POMEGRANATE-WALNUT SAUCE AND PISTACHIO GREMOLATA

Brisket with Pomegranate-Walnut Sauce and Pistachio Gremolata image

The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness and balance to the rich brisket. Be sure to marinate the brisket at least 24 hours in advance.

Provided by Louisa Shafia

Categories Passover Kosher for Passover Kosher Brisket Beef Roast Pistachio Pomegranate Juice Garlic Mint Spring Wheat/Gluten-Free Dinner Hanukkah Winter

Yield 8-10 servings

Number Of Ingredients 18

Ingredients

For the brisket and marinade:
1 (7-pound) beef brisket with fat, fat trimmed to 1/4" thickness
2 teaspoons (or more) kosher salt
1 teaspoon (or more) freshly ground black pepper
1 head of garlic, peeled
1 cup walnuts
2 tablespoons honey
3 cups pomegranate juice, divided
For the gremolata:
1 1/2 cups (packed) mint leaves (about 1 bunch)
1/2 cup shelled roasted, salted pistachios
2 garlic cloves
2 teaspoons finely grated lemon zest
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Special Equipment
A large roasting pan

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

Broccoli Soup with Pistachio Gremolata image

Cauliflower and Yukon gold potatoes add richness to this cream-free broccoli soup that's topped with a refreshing parsley-pistachio gremolata.

Provided by Juliana Hale

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 leek, thinly sliced
3 teaspoons minced garlic, divided
1 teaspoon chopped fresh thyme, divided
¼ teaspoon crushed red pepper
4 cups low-sodium vegetable broth
4 cups broccoli florets, divided
2 cups cauliflower florets
¾ pound Yukon gold potatoes, peeled and chopped
½ cup grated Pecorino Romano cheese
1 small lemon, zested and juiced
½ teaspoon salt
2 tablespoons chopped fresh parsley
2 tablespoons coarsely chopped shelled pistachios

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.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 24.6 g, Cholesterol 10.3 mg, Fat 6.6 g, Fiber 4.7 g, Protein 7.8 g, SaturatedFat 2.2 g, Sodium 496.4 mg, Sugar 3.4 g

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