Rosemary Gremolata

Makes about ⅓ cup
½ cup Kowalski's Roasted and Salted Shelled Pistachios, roughly chopped
½ cup fresh Italian parsley leaves
½ cup fresh rosemary leaves
¼ tsp. kosher salt

Combine pistachios and herbs on the same cutting board; chop together until the mixture has the texture of very coarse sand. Move mixture to a small mixing bowl; stir in salt. Try it as a garnish on our recipe for Whole Roasted Cauliflower, served with Pistachio Mousse.