Serve gremolata over fish or meat, dollop in soup, or drizzle over polenta, eggs, or roasted vegetables.
1 cup flat leaf parsley, coarsely chopped
1 big garlic clove, minced
1 lemon, zested and juiced
1/3 cup extra virgin olive oil
salt and pepper, to taste
- Place parsley, garlic and zest in a food processor and pulse until chopped.
- Add oil, salt & pepper and lemon juice. Pulse again, until combined but still a little chunky. Keep refrigerated and use within a week.