Image Credit: Vanilla Beige

Author: Pili Pushers

Prep Time: 5 mins

Cook time: 5 mins

Serves 2

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:

Vegan

Paleo

Dairy-free

INGREDIENTS

  • 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 

METHOD

  1. Place garlic in food processor and blend for 3 seconds.

  2. Add parsley and blend for 2 seconds.

  3. Scrap minced garlic and parsley into a bowl.

  4. Add pili nuts into food processor and blend for 3 seconds to get small chunks.

  5. Scrap pili nuts into garlic-parsley mixture.

  6. 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). 

USES

Dips / Spreads

Use as a dip on toast, bruschetta, pita bread.

Sauce

Add onto hearty stews, or on roast or grilled meats.

Pasta

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.

    Image Credit: Vanilla Beige

    Author: Pili Pushers

    Prep Time: 5 mins

    Cook time: 5 mins

    Serves 2

    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:

    Vegan

    Paleo

    Dairy-free

    INGREDIENTS

    • 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 

    METHOD

    1. Place garlic in food processor and blend for 3 seconds.

    2. Add parsley and blend for 2 seconds.

    3. Scrap minced garlic and parsley into a bowl.

    4. Add pili nuts into food processor and blend for 3 seconds to get small chunks.

    5. Scrap pili nuts into garlic-parsley mixture.

    6. 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). 

    USES

    Dips / Spreads

    Use as a dip on toast, bruschetta, pita bread.

    Sauce

    Add onto hearty stews, or on roast or grilled meats.

    Pasta

    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.

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