Recipe: Pili Gremolata

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

• 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).

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.