Wash parsley well and dry thoroughly. You can dry parsley using a salad spinner and roll into a clean dish towel. Parsley needs to be dry before cutting or is will all stick together.
1 Bunch Italian parsley
Bunch parsley together and cut off the stems. It's okay to have some stems, but remove 2-3 inches off the bottom.
Finely chop parsley. This may take awhile. Use a chef knife and use a back and forth rocking motion. Keep moving parsley back into a pile and chop.
Finely chop garlic. You want very small pieces of garlic. Add to parsley
1-2 cloves garlic
Zest lemon over chopped parsley
1 zest from one lemon
Give everything a final chop together. This helps mix everything together.
Store in an airtight container in the refrigerator
Notes
Use very fresh, quality ingredients. Each ingredient is highlighted so you want to use fresh, high quality ingredients.
Fresh parsley often has dirt on the leaves. Was well in a bowl of fresh water.
Dry parsley before cutting. If the parsley is wet, the leaves will stick together .
Add 1-2 cloves of garlic. This depends on your personal taste as well as how large your cloves are.
Chop everything by hand. Don't use a food processor or mini chopper. You want to have control over the chopping and the size of everything.
If using gremolata right away, store at room temperature. Otherwise store in an airtight container in the refrigerator. You gremolata will last 1-2 weeks!