62ml pine nuts (or sunflower seeds)
a large bunch of parsley
2 cloves garlic, peeled
the zest of 1 lemon
a pinch of salt
the juice of 1 lemon
45ml olive oil
Place a large frying pan on medium heat and add the pine nuts. Shake the pan over the heat (or stir the seeds around with a spoon) until it starts to toast and change colour.
Remove the seeds from the pan immediately and set aside to cool.
Place the garlic, parsley and half the pine nuts on a chopping board and chop together until very fine.
Add the lemon zest and a pinch of salt and chop again.
Scrape the chopped ingredients into a small bowl and add the rest of the pine nuts to it.
Now add the lemon juice and olive oil and stir together to blend.
Serve the gremolata with rich dishes like oxtail, stew or simply add a bit of zingy crunch to any of your favourite foods.