Whenever I make a rich stew I like to whip together this little topping, which adds a vibrant finishing note to hearty winter dishes.
Prep time:5 mins
Makes: about ½ cup
- ½ cup chopped parsley leaves
- 2 cloves garlic, crushed
- finely grated zest of 1 lemon
- Mix together parsley, garlic and lemon zest.
- Gremolata is best made shortly before using but any leftovers will keep for a couple of days in the fridge and can be mixed into mayonnaise or added to salads or sandwiches.