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:
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.