How To Make Gremolata Makes about 1/3 cup What You Need 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 Equipment Sharp chef's knife Cutting board Microplane Instructions 1. Prep the parsley: Remove the leaves from the parsley enough to make 1 cup when very loosely packed. 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. 3. Add the garlic: Using a Microplane or fine-toothed grater, grate the garlic clove over the parsley. 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! 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. 6. Use or store: Use the gremolata right away or store it in an airtight container in the refrigerator for up to one day.