Gremolata

Ingredients

1 small bunch of parsley, washed and dried (enough to make 1 cup loosely-packed)

1 clove garlic, papery skin removed

2 organic lemons, washed and dried 
 
For a classic gremolata, use parsley, garlic and lemon zest. For something
Mediterranean, use mint, shallot and orange zest. For a gremolata with Asian flavors, try
cilantro, scallion and grated ginger.
 
Instructions
 
Prep the parsley:  Remove the leaves from the parsley — enough to make 1 cup when very loosely packed.
 
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.
 
Add the garlic: Using a Microplane or fine-toothed grater, grate the garlic clove over the parsley.
 
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!
 
Finish the chopping: Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine.
 
Use or store: Use the gremolata right away or store it in an airtight container in the refrigerator for up to one day.