Fresh Gremolata: A Burst of Flavor

1. Thoroughly combine the lemon zest, garlic, parsley, olive oil, salt and pepper in a small bowl.
2. Cover with plastic wrap.
3. Refrigerate for 1 hour.

*Note: Lemon zest is the outer yellow peel of a lemon. When zesting a lemon, be careful not to include any of the white pith below the skin because it's bitter. You can use a vegetable peeler to cut strips of peel and then finely chop them, but the best tool for the job is a microplane grater.

About Parsley

This ubiquitous​ herb is often found on your plate as a simple garnish in a fine restaurant, possibly because it is thought to aid in digestion. It is one of the most popular herbs in the world. Its name comes from the Greek word meaning "rock celery." It's a perennial herb that's easy to grow in your own garden, can grow to 2 feet tall and likes partial shade. It can either have curly or flat leaves.  Parsley is very low in calories; 3.5 ounces have 36 calories, alomost nothing. This small number of calories contains a whopping 3 grams of fiber and 6 total grams of carbohydrate. This unassuming herb is an excellent source of antioxidants and vitamins K, C and A and folate.

Parsley is best when fresh. A good bunch is dark green with leaves that are crisp and fresh-looking. Fresh parsley is available year-round in the grocery store. Keep it in the fridge in a plastic bag until you are ready to use it.

Besides a plate garnish, parsley is used in pesto sauce, tabouli, as a dry rub when combined with lemon zest and garlic, in soups and sprinkled over grilled fish. It's combined with thyme and bay leaves to make bouquet garni, which is used in stews and soups. Add it to dips for color and a fresh flavor.