gremolata

This genius Italian condiment of parsley, lemon zest and garlic is sprinkled on meat, traditionally Osso Buco, fish and vegetables after they have been cooked. It can turn even bland food into a thing of wonder. You can even scatter it over pasta, with olive oil and Parmesan or chuck it over a salad. Great if you are cutting back on salt too.

Makes half a cup.

Ingredients:
1 small bunch of flat leaf parsley, washed and dried
Zest of 2 lemons
1-2 cloves of garlic

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How:
Finely chop the garlic and parsley, I used the mini bowl on my Magimix putting the garlic in first and then the parsley.
Using a fine grater, grate the zest from the lemons and mix together with the other ingredients.

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