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Gremolata

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Gremolata

remolata can be made 4 days ahead. Store in airtight container and refrigerate.

Ingredients :

  • 1 cup loosely packed fresh Italian parsley leaves
  • 2 cloves garlic
  • 1 lemon, washed and dried
  • 1/2 cup extra-virgin olive oil
  • 1/2 tsp. kosher salt

Directions :

  1. Coarsely chop parsley, then chop garlic; set aside on cutting board.
  2. Peel lemon, avoiding too much white pith, and finely chop rind. Sprinkle parsley and garlic over lemon, then continue to chop ingredients together until mixture is finely chopped and resembles crumbs. Transfer to a medium bowl.
  3. Stir in oil, if using, and salt.
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