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:

• 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 it...you don’t want to over salt

• ¼ tsp freshly ground black pepper

Directions:

• 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.