Gremolata

 recipe credit: https://www.feastingathome.com/gremolata-recipe/

How to use gremolata:

• Swirl into soups, spoon over fish, or chicken or eggs, or over roasted veggies.
• Use in side salads: Toss with potatoes or pasta or chickpeas
• Swirl it into a simple pot of beans, warm pasta, risotto or polenta.
• Serve with hearty meaty dishes like braised shanks, grilled beef or lamb.

Ingredients

• 1 bunch flat-leaf parsley, finely chopped (1 cup packed)
• 2 garlic cloves, finely minced
• Zest of one lemon
• 2 teaspoons lemon juice
• ½ cup olive oil
• 1/8– 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper, more to taste
• pinch chili flakes – optional

Instructions
FOOD PROCESSOR: Place unchopped parsley, garlic and zest in a food processor and pulse until chopped. Add oil, salt & pepper and lemon juice. Pulse again, until uniformly combined but not too smooth. Taste and adjust salt and lemon juice. Add chili flakes for a touch of heat if you like. Add more oil for a looser consistency.

Notes
Store in a sealed jar in the fridge for up to 1 week or freeze.