11:45 am on 28 October 2013


  • 1 large bunch flat-leaf parsley, leaves picked and finely chopped
  • 3 garlic cloves, finely diced
  • finely grated zest of 2 lemons
  • juice of 1 lemon
  • 1/8 cup extra virgin olive oil


To make the gremolata, place all of the ingredients into a glass or ceramic bowl and mix thoroughly to combine. Season with sea salt and freshly ground white pepper, to taste. Cover with plastic wrap and refrigerate until ready to serve.

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