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Gremolata
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Gremolata

Be sure to use flat-leaf parsley. It should be washed and dried very well; a salad spinner works best for drying herbs.

Gremolata is better when chopped by hand, rather than in a machine. Garlic chopped mechanically can taste harsh and bitter, so I prefer to hand chop everything.

Servings: 4 servings
Course: Others

Ingredients

  • 1 1/4 cups (12g) flat-leaf parsley loosely packed
  • 2 medium garlic peeled and thinly sliced, cloves
  • grated zest of half a lemon unsprayed or organic

Instructions

    Cup of Yum
  1. Use a chef's knife to chop the parsley and garlic until they're both finely chopped.
  2. Add the lemon zest and continue to chop until the parsley, garlic, and lemon are well-combined. If the gremolata is too damp, spread it on a baking sheet or platter for an hour or so, to dry at room temperature.

Notes

  • Gremolata is best the same day but can be kept overnight in the refrigerator. Sprinkle it over meat, fish or chicken. It's also nice sprinkled over pureed soups, like potato-leek, celery root, or butternut squash soup.