Low Sodium Herb Persillade

Total time10 min

Prep time10 min

Cook time0 min

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Ingredients

6 servings

1 cup fresh flat-leaf parsley leaves, tightly packed
Parsley Fresh Italian Parsley Organic Parsley Bunch H-E-B Texas Roots Fresh Organic Italian Parsley Organic Italian Parsley
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2 cloves garlic, minced
1 tsp lemon zest (from about 1 lemon)
3 tbsp extra-virgin olive oil
¼ tsp fine sea salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lemon juice (optional)

Instructions

1
Finely chop the parsley leaves on a cutting board until the pieces are uniform and about 1/8 inch — the mixture should look like a coarse, bright-green rubble rather than a paste.
2
Add the minced garlic and lemon zest to the parsley and chop everything together briefly until the garlic is evenly distributed through the herbs.

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