Italian parsley and curly parsley are herbs with distinct characteristics. Italian parsley packs more flavor so I like to use it in this Gremolata Sauce recipe. It's a zesty Italian condiment that always adds fresh, vibrant flavor to seafood, chicken, steak, veggies, and pasta.
Finely chop the parsley, zest the lemon, and mince the garlic. Combine all three in a small bowl and season with a pinch of kosher salt.
Food Processor:
Place herbs, whole garlic cloves, and lemon zest in the food processor and pulse until everything is finely chopped and combined. Season with a pinch of kosher salt.
Notes
Storage:
It’s best to serve this gremolata right away. However, if you add olive oil, it will last much longer. Pour the liquid into an airtight container and keep it in the fridge for up to 1 week.