Make sure all the ingredients are prepped. Rinse that parsley and mint and appreciate its fresh aroma. Get out your trusty knife and cutting board. A big bowl should be nearby, ready to hold this flavorful concoction.

Begin by finely mincing the parsley. Remove any tough stems. Remember, the finer the chop, the better the gremolata will blend together. Next, do the same with the mint leaves. The scent is phenomenal; you will love this.

Using a microplane, gently grate the zest from the lemon. Just the bright yellow part, not the white pith, as it's bitter. The zing from the zest adds that sought-after freshness.

Take that small garlic clove, remove the skin, and finely grate it as well. Garlic can sometimes be overpowering, but this method distributes it evenly throughout, creating a balanced flavor.

In your big bowl, combine the minced parsley, mint, lemon zest, and grated garlic. Add a splash of the extra-virgin olive oil and the pinch of sea salt. Use a spoon to mix everything together until it forms a cohesive blend.

Here comes the fun part: taste-testing! If you feel it needs more lemon, add a pinch more zest. Love garlic? Go ahead and add a touch more. Adjust to your liking, and be creative!