Use a grater to remove the zest of the lemon taking care not to also remove the white pith.
1 small lemon
Using a sharp knife finely chop the all the ingredients together till minced together. Add salt and use to garnish meats, soups, pastas and salads.
30 grams parsley, 1 small clove garlic, salt, 1 small anchovy
Notes
Use fresh good quality ingredients for best flavour.
If adding anchovy, taste for saltiness before adding more salt.
Variations: A few sprigs of rosemary chopped into a gremolata adds a wonderful extra layer of flavour for meat dishes. Breadcrumbs will give a crunchy texture and a little grated cheese (Parmesan, Pecorino, etc.), for pastas and soups.
It is best eaten fresh, but if you wish to make this ahead, mix with 2 tablespoons of olive oil and keep in a sealed jar in the fridge for up to 7 days.