Step 1

Prep the parsley: Remove the leaves from the parsley — enough to make 1 cup when very loosely packed.

Step 2

Chop the parsley: Chop the parsley with a chef's knife until it is nearly finely chopped. It should be less than 1/2 cup.

Step 3

Add the garlic: Using a Microplane or fine-toothed grater, grate the garlic clove over the parsley.

Step 4

Add the lemon: Using the same grater (don't bother to wash it), grate just the zest from the two lemons on top of the garlic. → Bonus: Doing the garlic and lemon in this order will help to rid the Microplane of garlic odors!

Step 5

Finish the chopping: Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine.

Step 6

Use or store: Use the gremolata right away or store it in an airtight container in the refrigerator for up to one day.