2tablespoonsminced garlic( around 3-4 cloves depending on the size)
1organic lemonwashed and dried then the entire peel zested
lemon juiceto taste
Chop the parsley and garlic together until they're both chopped up together finely.
Add in the lemon zest and then continue to chop the the ingredients together until they are well-combined and are the size that you desire for serving. I don't like mine like a sauce, I like some texture to my gremolata.
Once you have reached the desired texture, add in some lemon juice to taste.
Now, this is NOT traditional, but I added sea salt to mine and it makes it perfect. Add a little salt to taste to bring out the best of these fresh ingredients.
If you want a drier gremolata you can spread it out and then bake it on a cookie sheet at a low temperature. I prefer mine to be almost a sauce, with a lot of texture.