Gremolata

Ingredients

• 1 packed cup fresh parsley leaves ((1 ounce, 30g))
• 1 garlic clove, (halved (green sprout removed, if necessary) and coarsely chopped)
• Zest of 1 lemon
• Extra virgin olive oil ((optional))

Steps

1. 1

   Make the gremolata. Place the parsley leaves, garlic, and lemon zest on a clean cutting board. Use a sharp chef’s knife or a mezzaluna to reduce the mixture to a fine mince. Keep chopping until all the ingredients are very finely chopped, fluffy, and uniform in size. Transfer the gremolata to a bowl.

2. 2

   Store leftovers. If you have any leftover gremolata, put it in a tightly lidded container and refrigerate it for up to a day. For longer keeping, stir in 1 to 2 tablespoons of extra-virgin olive oil, and store in the fridge in a lidded container for up to 4 days.