1 bunch parsley stems, minced
2 cloves garlic, minced
1 lemon, zest and juice
1/2 cup olive oil
1/2 tsp salt
1/4 tsp chili flakes
I. place all ingredients into a bowl and stir to combine
note: gremolata will keep in the fridge for up to three days in the fridge. temper before using.
Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.
Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.
In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.
