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 servings

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

Use a chef's knife to chop the parsley and garlic until they're both finely chopped.
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.