Gremolata (Italian Parsley Condiment)

To prepare the parsley, wash and pat it dry with a clean tea towel (wet parsley will make your gremolata clumpy).

Using a sharp chef's knife, slice off the thick parsley stems and discard them. Finely chop the parsley (thin stems are fine to include). Transfer the chopped parsley to a small serving bowl.

Add the lemon zest and garlic clove. Stir to combine. Gremolata is best served fresh. It will keep well in the refrigerator, covered, for up to 4 days.