Special equipment: Mortar and pestle
- 1 cup minced fresh parsley
- 2 cloves of garlic, minced
- 2 tsp grated lemon zest
- Combine the minced parsley, minced garlic, and grated lemon zest in a mortar.
- Grind well to combine the ingredients.
- Use the gremolata immediately or store it in the refrigerator in an airtight container for later use.
- Use completely dry parsley, as the excess water can dilute the gremolata.
- Always strictly zest the colorful outer layer of any citrus fruit. The white part tastes bitter and might ruin the whole condiment.
- You can adjust the quantities of the ingredients to suit your taste.
- You might be tempted to throw the ingredients in a blender or a food processır, but the blades in these machines turn the parsley into a moist puree. A good gremolata needs to have some real texture.
- You can also chop the ingredients and mix them with a whisk or a fork if you don’t have a set mortar and pestle. But pulverizing the parsley, garlic, and lemon zest together helps to release all the flavor.
- Fresh garlic is best consumed within a few days. While gremolata keeps around a week in the refrigerator in an airtight container, it’s better to consume it quickly and make a