Julee Rosso, Sheila Lukins

Gremolata

Preparation info

  • ¼ cup

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Ingredients

  • 2 tablespoons Chopped fresh Italian (flat-leaf) parsley
  • Finely grated zest of 1 lemon
  • 2 cloves garlic

Method

Combine the parsley, lemon zest, and garlic in a small bowl and mix well.