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½ cup chopped parsley leaves 2 cloves garlic, crushed finely grated zest of 1 lemon
© Annabel Langbein Media
Mix together parsley, garlic and lemon zest. Gremolata is best made shortly before using but any leftovers will keep for a couple of days in the fridge and can be mixed into mayonnaise or added to salads or sandwiches.
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