Gremolata of Parsley, Lemon Zest and Garlic

What you need

• 30 g (1 cup, loosely packed) flat-leaf parsley, leaves only, washed and thoroughly dried
• 1 unwaxed lemon, zest only
• 1 clove garlic, small, peeled

Method

Restated from the original video

1. 1

   Pick the parsley leaves from the stems and discard the stems. Make sure the leaves are completely dry.

2. 2

   Chop the parsley very finely.

3. 3

   Zest the lemon with a fine grater, avoiding the bitter white pith.

4. 4

   Mince the garlic as finely as you can.

5. 5

   Chop the parsley, zest and garlic together a few more times until they form a loose, even mix.

6. 6

   Scatter over braised meat, grilled fish or roast vegetables right before serving. Cover and refrigerate leftovers for up to 2 days.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.