Like its Argentinean cousin chimichurri, GREMOLATA is an herby, bright-green condiment used as a garnish, dip, dressing, or marinade. But this one, from Italy, contains no oil or vinegar and is often just a simple combination of finely chopped flat-leaf parsley, garlic, lemon zest, and a pinch of flaked sea salt. It’s a beautiful complement to grilled meat and makes any bland-colored bean purée pop.
MAKES 1 CUP
1 bunch finely chopped flat-leaf parsley
Zest from 1 lemon (about 2 teaspoons)
1 (or 2) garlic cloves, minced
Pinch of sea salt
Combine all ingredients in a small bowl and use at will. Pairs great with grilled vegetables, fish, poultry, or meat. It can also be tossed in salads, sprinkled over pasta, or used as a garnish for dips and soups. This stores overnight in the refrigerator in a tight-sealed container.
