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Published: Tuesday, 7/24/2007


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.

Yield: cup

Source: Chef Michael Bulkowski, Revolver Restaurant, Findlay

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