This is a great tapenade on it’s own. We first heard about it from Smitten Kitchen to put over lamb. Then Michelle put it in a grilled cheese sandwich. Oh. My. God. That became a new favorite snack.

• 1/2 cup pistachios, shelled and toasted
• 1/2 cup pitted green (what I used) or Cerignola (what Burrell recommends) olives
• 2 tablespoons capers
• 1 clove garlic, smashed
• 1 tablespoon freshly chopped oregano leaves (nixed because mine had gone bad)
• 2 tablespoons freshly chopped parsley leaves
• Extra-virgin olive oil
• 1 lemon, zested
• 1 (8-rib) rack of lamb or 6 lamb chops
• Salt
• Freshly ground black pepper*

To make the pistachio tapenade: In a food processor combine the pistachios, olives, capers, garlic, herbs and puree. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use.