Gremolata - Dinner With Julie


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March 10, 2014


Finely grated zest of 1 lemon

2-3 garlic cloves, crushed

1-2 handfuls flat-leaf parsley, roughly or finely chopped

a glug or two of good olive oil


1Stir, whiz (in the bowl of a food processor) or mash everything together with a mortar and pestle, adding enough olive oil to create a loose sauce; store in a jar in the fridge for up to a week. (The gremolata will improve in flavour after a day or two.)