"Gremolata" Balls for the Freezer

To stash the last of my fresh parsley from my garden I made this. It's only sort of gremolata because I added lemon juice and olive oil in an attempt to have it last better in the freezer.  I tried it out on top of roasted beef marrow bones and it was fantastic!  The verdant and piquant flavor cut through the richness of the marrow.  I plan on using the rest of my stash to garnish stewed meat or soup, similar to the uses for gremolata on osso bucco or like pistou in soup.

"Gremolata" Balls for the Freezer
Take a couple of cups of fresh parsley and pulse in a food processor with a couple cloves of garlic.  Add the zest from one lemon and the juice from 1/2 lemon with enough olive oil to moisten.  Salt and pepper to taste and add more garlic or oil until you like the flavor.  Scoop tablespoons onto a cookie sheet, freeze until solid, then store in an airtight container (zip bag, etc).  Serve on top of stewed meat or as a last minute addition to perk up a bowl of winter soup.  To serve: place a still frozen ball in soup or allow one to defrost slightly and then spread on top of stewed meat.  Also very good in place of parsley salad with roasted marrow bones.