Trying this recipe in our test kitchen was a real surprise for me. While it sounded like the type of recipe that would be versatile and enjoyable, I didn’t realise how great it would be, especially if you’re trying to cut back on dairy. This is because the pili nuts really take on a creamy texture and flavour and why I have named it the “I Can’t Believe it’s not Butter Pili Nut Gremolata”.
The best thing about this recipe is that you can use it with so many things. And you know how much I love a recipe like that. With steak, it acts like a herbed butter… With pasta, a beautiful pesto without the parmesan! Hope you enjoy this recipe as much as we did. Thank you Pili Pushers for sharing this with us.
Pili Gremolata Recipe
Gremolata is very simple to make and will transform any dish with its beautiful fragrance. This is our take on a classic but using pili nuts. The pili nuts led a creamy, umami flavour and texture. Perfect as a dip or a sauce.
Ingredients
- 45g Pili Pushers Unsalted pili nuts
- 20g Italian, flat leaf parsley, washed and dried
- 2 tbs extra virgin olive oil (EVOO)
- 1 clove of garlic
- 1/4 teaspoon lemon juice
- Zest from one lemon
- Pinch of black pepper
- Salt to taste
Method
- Place garlic in a food processor and blend for three seconds.
- Add parsley and blend for two seconds.
- Scrape the minced garlic and parsley into a bowl and set aside.
- Place the pili nuts into the food processor and blend for three seconds so it turns into small chunks.
- Add the pili nuts to the garlic and parsley mixture.
- Add EVOO, lemon zest and juice, pepper and salt to the mixture.
- Stir well.
Note: pili nuts are soft and creamy, over blending will result in a butter-like texture (which isn’t a bad thing).
Other uses
Dips and spreads
- Use as a dip with crackers or pita bread
- Spread it on toast or use it as a base for bruschetta
Sauce
- Add the gremolata to hearty stews
- Serve as a side or on roast or grilled meats
Pasta
- Use it as you would a pesto with pasta
Note: You may want to thin the pili nut gremolata with an additional one to two tablespoons of EVOO - Tip: When draining cooked pasta, reserve one or two tablespoons of pasta water. Add this to the pasta and gremolata and combine well. Serve hot.
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