It is not difficult to find bunches of fresh flat leaf parsley the market these days. However, it seems most recipes call for a tablespoon or two leaving the rest of bunch to wilt in the frig.

Italian Gremolata is a perfect and very easy way to use up parsley whether from that leftover market bunch or a summer abundance from your garden.

Made very simply of parsley, garlic, and lemon zest, Gremolata is traditionally used as a garnish on Osso Bucco (slow cooked veal shanks). The brightness of the garnish is perfect for such rich meat dishes. But, it should not end there. It adds a welcome freshness to buttery fish. It brings layers of flavor to cooked (especially roasted or grilled) vegetables from asparagus to potatoes.

Like most herb concoctions, Gremolata can be made with a variety of herbs and additions. I have a favorite Creamy Cauliflower Soup with Almond Gremolata; I simply add toasted almonds to the foundational ingredients.

Think about using the seasonal garnish wherever you want a pop of bright, fresh flavor, like a garnish on soup; a topping for any rich meat; a flavor pop on vegetables; or a layer of freshness on eggs (benedict, scrambled, or an omelette).