Italian Gremolata
Servings: 4 Servings
Ingredients
- 1 bunch Italian parsley washed and dried enough to make 1 cup loosely packed
- 1 clove garlic papery skin removed
- 2 organic lemons washed and dried
Instructions
- Remove the parsley leaves from the stems — enough to make 1 cup when very loosely packed.
- Chop the parsley with a chef’s knife until it is nearly finely chopped. It should be less than 1/2 cup.
- Using a microplane or fine-toothed grater, grate the garlic clove over the parsley.
- Using the same grater (don’t bother to wash it), grate just the zest from the two lemons on top of the garlic. Bonus: Grating the garlic first and then the lemon will help to rid the microplane of garlic odors!
- Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine
- Use the gremolata right away or store it in an airtight container in the refrigerator for up to one day.