Gremolata

Ingredients

• 40 g flat-leaf parsley
• 2 pieces lemons, zest only
• 2 pieces garlic cloves
• 2 tbsp extra virgin olive oil (optional)
• 0.25 tsp flaky sea salt

Steps

1. 1
   Zest the lemons with a fine grater or peeler, taking only the yellow. Any white pith brings bitterness.
2. 2
   Peel the garlic and, if you want it milder, remove the green germ from the centre.
3. 3
   Pile the parsley, zest and garlic together on a board and chop them all at once with a large knife, gathering and re-chopping several times.
4. 4
   Chopping them together rather than separately is the whole technique — the oils mingle on the board.
5. 5
   Do not use a food processor; it bruises the parsley and makes a wet paste.
6. 6
   Stir in the oil only if you want it spoonable; classically it is dry.
7. 7
   Make it within an hour of serving. Gremolata loses its perfume fast.