Zested Parsley

• 1 teaspoon chili oil
• 1 tablespoon finely minced fresh ginger
• 1 tablespoon finely minced garlic
• 4 tablespoons minced flat-leaf parsley
• 1 tablespoon minced lemon zest
• 1 tablespoon minced orange zest

1. Heat the chili oil in a nonstick skillet to the smoking point.
2. Add the ginger and garlic, toss vigorously for 20 seconds and remove from heat.
3. Immediately add the lemon and orange zests and the parsley.
4. Toss and transfer to a cool container immediately.
5. This variation on the classic gremolata can be used to garnish grilled or roasted meat, an oily fish or soup.

chili oil, fresh ginger, garlic, flatleaf parsley, lemon zest, orange zest

Taken from cooking.nytimes.com/recipes/5084 (may not work)