1 bunch flat-leaf parsley, finely chopped (or 1 cup packed, tender stems OK)
2 garlic cloves, finely minced
Zest of one lemon
2 teaspoons lemon juice
1/8– 1/4 teaspoon kosher salt
1/4 teaspoon pepper, more to taste
pinch chili flakes – optional
Place chopped parsley, garlic, zest, lemon juice, olive oil, salt and pepper in a small bowl. Give a stir. Taste.
Add more lemon juice if you like. (You want this salty and lemony.) If you want a looser consistency add a little more oil.
Add a pinch of chili flakes for heat.
Place unchopped parsley, garlic and zest in a food processor and pulse until chopped.
Add oil, salt & pepper and lemon juice. Pulse again, until uniformly combined but not too smooth.
Taste and adjust salt and lemon juice. Add chili flakes for a touch of heat if you like. Add more oil for a looser consistency.
*Note: Store in sealed jar in fridge for up to one week. Add Gremolata to cooked veggies (asparagus, potatoes, carrots, cauliflower, squash, brussel sprouts, parsnips...etc.) chicken, salmon, pasta, over bread, and more.