Gremolata - its Parsley, Lemon and Garlic!

I still have a bunch of parsley to use up, and we are getting more in this week's box, so I'd better get cracking! I had Lee pick some of the last remaining lemons off our scraggly tree out back, so now its time to make Gremolata and use it on something like fish or chicken or pasta. I searched out a few recipe links that sounded good. Lee is trying to avoid wheat right now, so I might make a brown rice pasta version of the pasta and mushroom gremolata dish. It will be light and refreshing!

Here are a couple of links to check out:

http://cookingfortwo.about.com/od/ingredients/r/gremolata.htm

http://www.nytimes.com/2012/10/03/health/nutrition/pasta-with-mushrooms-and-gremolata-recipes-for-health.html?_r=0

I got out my tools: my mini chopper, a zester, my big knife, a bowl, spatula, salt and pepper, lemons, garlic and the parsley.

So first I washed and spun out the parsley in the salad spinner, then I plucked off the leaves, discarding the stems into our compost pot. I took three big cloves of garlic and smashed them with the flat of the knife, then minced them up coarsely. I stuffed the parsley leaves into the chopper and added the minced garlic, then grated some fresh lemon peel on top. I added the juice of a half lemon and about 2 tablespoons of olive oil, then blended the ingredients with the chopper. After it was all diced up into small pieces, I added some salt and pepper and Voila! We have Gremolata!