Gremolata (Italian Herb and Citrus Sauce)

A delicious recipe for Gremolata, a zesty Italian herb sauce that gives a flavourful boost to fish, chicken, pasta, soups and stews. Made with very simple ingredients, this version is made into a "sauce" with an olive-oil base and keeps for 7-10 days in the fridge. Gremolata usually includes grated lemon peel, although the zest from other citrus fruits (lime, orange, grapefruit, etc.) may be used.

1 bunch flat-leaf parsley, finely chopped (1 cup packed, tender stems OK)
2 cloves garlic, finely minced
1 lemon, freshly zested
2 tsp. lemon juice, freshly squeezed
½ cup extra-virgin olive oil
¼ tsp. sea salt
¼ tsp. black pepper, freshly cracked
1 pinch chili flakes

By Hand:
Place chopped parsley, garlic, zest, lemon juice, olive oil, salt and pepper in a small bowl. Give a stir. Taste. Add more lemon juice if you like. (You want this salty and lemony.)

If you want a looser consistency add a little more oil. Add a pinch of chili flakes for heat.

Food Processor:
Place unchopped parsley, garlic and zest in a food processor and pulse until chopped. Add oil, salt and pepper and lemon juice.

Pulse again, until uniformly combined but not too smooth.

Taste and adjust salt and lemon juice. Add chili flakes for a touch of heat if you like. Add more oil for a looser consistency.

Makes about ⅔ cup.

Cook's Notes:

• Store in a sealed jar in the fridge for up to 1 week.
• Make sure the olive oil is not bitter or rancid (taste before using).