- 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.