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

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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