Zested Parsley

1. 1

   Heat the chili oil in a nonstick skillet to the smoking point.

2. 2

   Add the ginger and garlic, toss vigorously for 20 seconds and remove from heat.

3. 3

   Immediately add the lemon and orange zests and the parsley.

4. 4

   Toss and transfer to a cool container immediately.

5. 5

   This variation on the classic gremolata can be used to garnish grilled or roasted meat, an oily fish or soup.

No additional tips available.