This piquant green sauce—based on the same classic mixture as Gremolata Potatoes
—can be made up to four hours before serving (wrap tightly with plastic to prevent discoloration). It's wonderful alongside or on top of lamb, chicken, white beans, seafood and roasted beets.
Servings: Makes a generous 3/4 cup
Ingredients 2 cups fresh mint leaves , loosely packed1 cup fresh flat-leaf parsley leaves , loosely packed1/2 teaspoon salt1/4 teaspoon freshly ground black pepper2 tablespoons finely grated lemon zest (about 2 lemons, preferably Meyer)Generous pinch red pepper flakes2 large cloves garlic , minced1/2 cup extra-virgin olive oil2 tablespoons hot water
Chop together mint and parsley. Place in a bowl with salt, pepper, lemon zest, pepper flakes and garlic. Stir in olive oil with a fork; then stir in hot water.