Make classic Italian gremolata with this super simple recipe! Chopped parsley, lemon zest and garlic combine to make the perfect fresh garnish. Recipe yields about 3/4 cup gremolata.
1 medium bunch of fresh flat-leaf parsley (about 3/4 cup chopped)
Zest from 1 medium lemon (about 1 teaspoon)
1 medium clove garlic, pressed or minced
To prepare the parsley, wash and pat it dry with a clean tea towel (wet parsley will make your gremolata clumpy).
Using a sharp chef’s knife, slice off the thick parsley stems and discard them. Finely chop the parsley (thin stems are fine to include). Transfer the chopped parsley to a small serving bowl.
Add the lemon zest and garlic clove. Stir to combine. Gremolata is best served fresh. It will keep well in the refrigerator, covered, for up to 4 days.
Change it up: So many options! Substitute another variety of citrus, such as orange or lime. Try turning it into a sauce by mixing in olive oil and salt, to taste. Add toasted pine nuts or grated Parmesan, if desired. While unconventional, I bet a cilantro and lime combination would be very good with Mexican meals.
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