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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


  • 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.

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