1cuploosely packed Italian flat parsleyabout ½ a bunch
1lemon
1clovegarlic
Instructions
Parsley: Remove thick stems from parsley. Wash and thoroughly dry the leaves. Finely chop - you should end up with about ½ cup of finely chopped parsley.
Garlic: Finely grate the garlic.
Lemon: Wash and dry the lemon, then zest just the yellow portion (avoid grating any of the white pith layer, which can be bitter).
Chop: Transfer parsley, garlic, and lemon zest to a cutting board to mix it all by chopping it together.
Notes
Store gremolata in the fridge for 3 to 5 days.Optional Add-Ins: good quality olive oil (to make it saucy!), pine nuts, chili flakes