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Image Credit: Vanilla Beige
Author: Pili Pushers
Prep Time: 5 mins
Cook time: 5 mins
Gremolata is very simple to make and will transform any dish with its beautiful fragrance. Our take on a classic but using our pili nuts. The pili nuts lend a creamy umami flavour and texture – making it flexible for this gremolata to be a dip or a sauce.
This recipe is:
45g Pili Pushers Unsalted pili nuts
20g Italian flat leaf parsley, washed and pat-dry
2 tablespoons extra-virgin olive oil
1 clove of garlic
¼ teaspoon lemon juice
Zest from 1 lemon
Pinch of black pepper
Salt to taste
Place garlic in food processor and blend for 3 seconds.
Add parsley and blend for 2 seconds.
Scrap minced garlic and parsley into a bowl.
Add pili nuts into food processor and blend for 3 seconds to get small chunks.
Scrap pili nuts into garlic-parsley mixture.
Add EVOO, lemon zest, lemon juice, pepper and salt and stir to blend well.
Notes: Pili nuts are soft and creamy, over blending them will result in a butter-like texture (which isn’t a bad thing).
Dips / Spreads
Use as a dip on toast, bruschetta, pita bread.
Add onto hearty stews, or on roast or grilled meats.
For use in pasta, you can thin the pili gremolata with an additional 1 to 2 tablespoons of extra-virgin olive oil.
After cooking pasta, drain most of the water leaving around 1 to 2 tablespoons of pasta water. Stir in pili gremolata and mix well. Serve hot.