Parsley and Mint Gremolata by Zina Manda

This almost ‘Cryptonite’ emulsion, so vibrantly green and delicious, can be whizzed up in a couple of minutes. It’s a terrific addition to a lamb or beef stew, drizzled over a root vegetable soup or dotted around a plate of seared scallops with cauliflower puree. 

TIP Keep in a screw top jar in the fridge for a couple of days. Use Maldon salt. 

2 handfuls of flat leaf parsley
1 handful of mint leaves
2 cloves of garlic, sliced
zest and juice of a lemon
10 tbs extra virgin olive oil
good pinch of  sea salt

Place the herbs, garlic, zest, juice and salt in a processor. Whizz for thirty seconds. Drizzle in the oil in a steady stream – this should take no longer than about forty seconds. Voila.