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Make raw garlic yum

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.


  • 2 cloves of garlic, crushed

  • 1 cup parsley leaves, finely chopped

  • Zest from one lemon - Meyer lemon preferably

  • 2 tsp olive oil

  • ½ tsp Himalayan pink sea salt - taste as you add don’t want to over salt

  • ¼ tsp freshly ground black pepper


  • Combine all ingredients together in a small bowl

  • 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.