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The word "gremolata" means "ground" or "chopped." It's intended to be a condiment, but I've found that it works well as a marinade when tossed with seafood or vegetables and the addition of a little olive oil.

The basic recipe is as follows:

1 handful of fresh pasley, chopped
1 clove garlic, finely minced
Zest of 1 lemon

Mix all of the above well, and serve atop cooked meats, roast poultry, grilled vegetables, or seafood. It can also be sprinkled on top of a slice of toasted bread.

Mint can be substituted for parsley and served with lamb chops, or use basil in place of the parsley for something different. This is a very flexible recipe that handles experimentation well.

Related:
Broiled Sardines with Gremolata
Oxtail: What It Is, And What To Do With It
On Eating Bone Marrow
(Image: Kathryn Hill)