I love the fresh flavors of lemon and parsley, and together they are an unbeatable combination to brighten any savory dish. Gremolata is a combination of lemon zest, garlic, parsley, and olive oil. Traditionally it is great as a garnish. It’s best made an hour or so before serving for the flavors to meld. Prep Time: 5 minutes

Ingredients:
Zest of one large lemon*
1-4 cloves garlic depending on taste; crushed
4 Tbsp. finely chopped parsley
2 tsp. olive oil
Sea salt and coarse ground black pepper to taste
I also add fresh crushed basil and rosemary when I have it.

Preparation:  Thoroughly combine all in ingredients in a small bowl, cover with plastic, and refrigerate for an hour.
*Note: Lemon zest is the outer yellow peel of a lemon. When zesting a lemon, be careful not to include any of the white pith below the skin because it’s bitter. You can use a vegetable peeler to cut strips of peel and then finely chop them, but the best tool for the job is a microplane grater.