Pistachio and Barberry Gremolata with Preserved Kumquats
Traditionally made with parsley, lemon zest, and garlic, this Italian condiment is usually paired with comforting braised meats, such as veal and lamb, and with light fish dishes. I like to use the traditional recipe as a laughing pad for my creative twist. I don’t know if you could still call it gremolata, but it can be used in similar ways, and I think it’s close enough.
I had a jar of preserved kumquats, which were made in the same vain as preserved lemons, and I was looking to make something out of them. This was the perfect place for these slightly bitter, yet tangy gems. I decided to add some crunch in the form of pistachios and some chew in the form of dried barberries. And with the fresh parsley and the grassy extra virgin olive oil, it all came together in this fresh relish-like condiment, which can be used in a variety of ways.
If you can’t find preserved kumquats, switch them out for preserved lemons…a tad less bitter, but full of twang!
I found the barberries and pistachios at my favorite Middle Eastern market, but if you can’t find them, or don’t like them, switch them out for chopped cranberries and toasted pecans. You can toast the nuts at 375F for 5-10 minutes, tossing midway.
Stir this gremolata into whole grains and and toss into salads for a twangy, nutty, fresh surprise. Top white fish, toss into pasta, sprinkle over hummus or avocado toast. Just use it up within a week so you can take full advantage of those fresh herbs.
Pistachio, and Barberry Gremolata with Preserved Kumquats
Yield: 1 cup
16 halves preserved kumquats
½ cup pistachios
½ cup barberries
2 large garlic cloves
2 bunches flat-leaf parsley
2 Tbsp evoo
Pinch kosher salt
1. Remove the meat from the preserved kumquats and discard. Rinse zest with cold water. Finely mince and add to a bowl.
2. Add pistachios and barberries. If pistachios are large, give them a quick chop.
3. With a microplane, grate garlic cloves into bowl. You can also finely mince the garlic if you don’t have a microplane.
4. Finely chop flat-leaf parsley and add to bowl.
5. Add evoo and salt and mix very thoroughly to ensure garlic is evenly distributed.
6. Taste for salt and adjust. Don’t add any if you think it’s salty enough.
7. This will keep in the fridge for 5-7 days.
