Sera Pisani’s Big Beans, Tiny Fish Salad – Rancho Gordo

For the Pistachio Gremolata:

• ¼ cup chopped pistachios
• ¼ cup chopped green olives
• 1 packed cup flat leaf parsley leaves
• ⅓ cup olive oil
• Zest and juice of 2 limes
• 1 clove garlic, finely grated or microplaned
• Salt and pepper to taste

Source: Sera Pisani’s Big Beans, Tiny Fish Salad – Rancho Gordo