lemon parsley garnish

Make classic Italian gremolata with this super simple recipe! Chopped parsley, lemon zest and garlic combine to make the perfect fresh garnish. Recipe yields about 3/4 cup gremolata.

Gremolata (Italian Parsley Condiment)

fresh flat-leaf parsley (about 3/4 cup chopped)

lemon

garlic, pressed

To prepare the parsley, wash and pat it dry with a clean tea towel (wet parsley will make your gremolata clumpy).

Using a sharp chef&#8217;s knife, slice off the thick parsley stems and discard them. Finely chop the parsley (thin stems are fine to include). Transfer the chopped parsley to a small serving bowl.

Add the lemon zest and garlic clove. Stir to combine. Gremolata is best served fresh. It will keep well in the refrigerator, covered, for up to 4 days.

Dear Kate,
I will try this recipe and it's just what I needed to liven up some blah items.
Please tell me how to store and how long it lasts, including if I add olive oil.
kind regards,
Nancy

The timing of this recipe could not have been more perfect. The day I received your email announcing the recipe I made vegan linguini Alfredo and some broccoli to serve on the side, but the meal still felt like it needed a pop. Then I remembered the gremolata. It was just what the meal needed. I sprinkled it over the pasta and the broccoli. What a difference it made! Thank you for sharing this recipe.

We usually sprinkle our vegan pastas with a nut or pumpkin parm but this recipe will be fantastic as well!

Great suggested to make a dish more interesting!  
Is this similar to Zhug if add cilantro?

Hi Kate (and Cookie :)
To use with Pasta, would you sprinkle this generously to be the main taste-giver of the pasta, or would you just use a dash to garnish? If one can use this as the main taste-giver in a simple olive-oil and fettucine, then is there anything else you would do to make this awesome? Thank you so much!

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Gremolata (Italian Parsley Condimen...

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