Instructions

Prep the parsley: Wash and dry. Remove the leaves from the stems.

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.

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.