Gremolata

This amazing dollop adds a delish zing to loads of things - just try it!
Ingredients
1 cup packed flat leaf parsley (thin stems are fine to leave in)
1-2 garlic cloves
Zest of one small lemon, plus 1-2 teaspoons lemon juice
½ cup olive oil (or less depending on the thickness of the mixture)
⅛ tsp salt and pepper, more to taste
pinch chili flakes or use fresh – optional
Makes 2/3 - 1 cup

Method
Place parsley, garlic and zest in a food processor and pulse until chopped.
Add oil, salt & pepper and lemon juice. Pulse again, until uniformly combined but don't beat the heck out of it.
Add chili flakes for a touch of heat if you like. I definitely like!
Store in a jar in the fridge for up to 1 week. It also freezes well - pop spoonfuls in ice-cube tray and then bag once frozen.

Chook's note:  I always have semi-dried chili in the fridge. They add better colour than dried, and are also softer on the mouth. 
Don't through out all those beautiful herbs when they start taking over the garden turn them into sauces like this. try a mixture of different herbs if you don't have enough parsley. Be creative! 
I've used it on homemade pizzas, on steak, pork chops, and with feta cheese.  It would be wonderful with pasta tossed with EV olive oil and a few anchovies perhaps.