1 bunch flat leaf parsley, finely chopped (~1 cup chopped)
1/4 c preserved lemons finely chopped (or zest of 1 fresh lemon)
1/2 c olive oil
1 T minced garlic
1 t sea salt (not kosher or table)
1 T fresh lemon juice
1 1/4 t crushed red pepper flakes
Place the parsley, lemon, garlic, red pepper flakes, salt, & lemon juice into a bowl. Gently mix to combine.
While stirring with a spoon, drizzle in the olive oil. Taste & adjust seasonings as desired. *Note: this is a thicker gremolata. If a thinner consistency is desired, add more olive oil.
Add to your favorite salad, seafood, grilled chicken, or beef dish. Store leftovers in a sealed container in the fridge for up to 1 week.