Make raw garlic yum
Gremolata is one of my all time favorite antimicrobial blends - it's a wonderfully simple recipe - it's literally just a combination of raw garlic, fresh parsley, lemon (I used Meyer lemon just for an extra level of deliciousness), with a little pepper and salt and my favorite olive oil.
I'm a huge fan, and could honestly just eat it by itself, but it pairs really well with grilled chicken, fish etc.
For more information about the beneficial effects of garlic - check out my "The glory of garlic" post.
Ingredients:
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2 cloves of garlic, crushed
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1 cup parsley leaves, finely chopped
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Zest from one lemon - Meyer lemon preferably
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2 tsp olive oil
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½ tsp Himalayan pink sea salt - taste as you add it...you don’t want to over salt
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¼ tsp freshly ground black pepper
Directions:
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Combine all ingredients together in a small bowl
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Note, although many directions recommend letting it sit (in a tightly sealed container) in the fridge for ~1 hr before serving, I like to serve/eat mine within ~30 minutes of making it to ensure I'm availing of the benefits of the freshly chopped garlic.
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