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Lemons, parsley, garlic and olive oil are all versatile and delicious ingredients. Still, when combined, they make a vibrant green sauce that adds a delightful burst of freshness that can elevate a simple dish from every day to memorable.

Traditionally served with ossobuco gremolata (pronounced [ɡremoˈlaːta] has many more uses in the kitchen.

HOW TO MAKE GREMOLATA RECIPE

STEP 1: Finely chop 1 cup of flat-leaf parsley leaves and place them in a bowl.

STEP 2: Add 2 finely grated garlic clove and 1 tablespoon of finely grated lemon rind and mix to combine. Mix with olive oil to make a paste or running sauce, as desired.

TIP: Use a microplane to grate the lemon rind and garlic, so it is finely grated.

SERVING SUGGESTIONS 

• Drizzle over roast veggies and cooked salmon and vegetable soups.
• Stir through cooked pasta
• Serve with a boiled potato, blanched asparagus or steamed Brussel sprouts
• Spoon over risotto, salads, chickpeas and can lentils
• Add to a tuna toasty