1 bunch fresh parsley, trimmed and rinsed
1 clove garlic
Zest of 2 lemons
Juice of half lemon
2 tablespoons extra virgin olive oil
6 whole black peppercorns
2 ounces Parmegiano Reggiano, or freshly grated Parmesan cheese
Salt to taste
Stem parsley. Add all ingredients to food processor. Pulse until mixture becomes pesto-like consistency. Serve 1 to 2 teaspoons as a garnish on fish, veal or chicken. Gremolata lasts one week refrigerated in a covered container. The lemons preserve it.
Source: Chef Michael Bulkowski, Revolver Restaurant, Findlay
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