Ingredients
1 c. loosely packed fresh Italian parsley leaves
2 cloves garlic
1 lemon, washed and dried
1/2 c. extra-virgin olive oil (optional)
1/2 tsp. kosher salt
Preparation
Step 1Coarsely chop parsley, then chop garlic; set aside on cutting board.Step 2Peel lemon, avoiding too much white pith, and finely chop rind. Sprinkle parsley and garlic over lemon, then continue to chop ingredients together until mixture is finely chopped and resembles crumbs. Transfer to a medium bowl.Step 3Stir in oil, if using, and salt.Step 4Make Ahead: Gremolata can be made 4 days ahead. Store in airtight container and refrigerate.
Tips: —Wash the lemon first. Washing citrus might not be second nature, but it’s crucial for gremolata since it only uses the rind of the lemon. —Dry the parsley and lemon VERY well before chopping. The extra moisture will make the final mix wet and clumpy instead of fluffy and sprinkle-able. —Use a sharp knife! A dull blade will crush and bruise tender herbs like parsley, causing it to darken quickly and release extra moisture. —For a shortcut, you can use a microplane grater for the garlic and the lemon; however, keep in mind that it will slightly change the texture of the gremolata. —Avoid the urge to use a food processor. The blades will cause the gremolata to turn into a paste. —Add ½ cup olive oil to make it easy to drizzle. Store any leftovers in a paper towel-lined, airtight container in the refrigerator for up to 4 days.
