For the gremolata, use a micro plane or the fine side of a grater to shred the zest from the lemon onto one side of the cutting board. Halve the rest of the lemon, and set aside. On the other side of the cutting board, mince the parsley finely. chop the garlic finely, then combine the zest, parsley and garlic on the board and chop together to a fine mince. Transfer the parsley mixture to a small bowl or cup and drizzle 2 teaspoons of olive oil and a pinch of salt over the mixture; stir to mix well. If the mixture seems dry, add more olive oil to taste. Makes about 3/4 cup.