Make the gremolata recipe now.
2 or 3 garlic cloves
Zest of 1 meyer lemon
1/3 cup loosely packed parsley leaves
1 teaspoon olive oil
Salt to taste
- On a cutting board, mince garlic, add lemon zest on top of garlic, and place parsley leaves on top of lemon zest. Chop everything until the parsley is finely cut and the mixture almost resembles a paste. Stir in olive oil and salt to taste. Refrigerate for up to 1 day.
Makes roughly 1/3 cup gremolata.
- Condiments/Sauces, Salsa