How To Make Gremolata

Makes about 1/3 cup

What You Need

Ingredients

1 small bunch of parsley, washed and dried (enough to make 1 cup loosely-packed)

1 clove garlic, papery skin removed

2 organic lemons, washed and dried

Equipment

Sharp chef's knife

Cutting board

Microplane

Instructions

Prep the parsley: Remove the leaves from the parsley — enough to make 1 cup when very loosely packed.

Chop the parsley: Chop the parsley with a chef's knife until it is nearly finely chopped. It should be less than 1/2 cup.

Add the garlic: Using a Microplane or fine-toothed grater, grate the garlic clove over the parsley.

Add the lemon: Using the same grater (don't bother to wash it), grate just the zest from the two lemons on top of the garlic. → Bonus: Doing the garlic and lemon in this order will help to rid the Microplane of garlic odors!

Finish the chopping: Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine.

Use or store: Use the gremolata right away or store it in an airtight container in the refrigerator for up to one day.

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