Print Options:


Yields1 Serving

 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

Stir, 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.)