Gremolata
½ cup Parsley flat leaf
2 Fresh Garlic Cloves - minced
1 tsp Lemon zest
1
Wash and dry your parsley before mincing.
How to get your lemon zest:
Wash your lemon and use a microplane to finely mince the yellow exterior called the rind being careful to not go into the white portion underneath called the pith which is bitter.
Use a garlic press or finely mince the garlic. Once all ingredients are minced transfer to a small bowl and mix together.
Use immediately or store in the refrigerator covered for a few days.
This is a condiment that adds freshness. Use like you would a parsley garnish. Over potatoes, eggs, in mayo, grilled or roasted protein, pasta, soup, or anywhere you need to add a little bold flavor.
Ingredients
½ cup Parsley flat leaf
2 Fresh Garlic Cloves - minced
1 tsp Lemon zest
Directions
1
Wash and dry your parsley before mincing.
How to get your lemon zest:
Wash your lemon and use a microplane to finely mince the yellow exterior called the rind being careful to not go into the white portion underneath called the pith which is bitter.
Use a garlic press or finely mince the garlic. Once all ingredients are minced transfer to a small bowl and mix together.
Use immediately or store in the refrigerator covered for a few days.
This is a condiment that adds freshness. Use like you would a parsley garnish. Over potatoes, eggs, in mayo, grilled or roasted protein, pasta, soup, or anywhere you need to add a little bold flavor.
