Low Sugar Herb Persillade
This bright, garlicky herb sauce is one of those finishing touches that makes everything it touches taste more alive. Made with just fresh parsley, garlic, lemon zest, olive oil, and a pinch of sea salt, it's a beautifully clean condiment with zero sweeteners hiding in the mix — which is more than you can say for plenty of jarred sauces and store-bought herb blends. The technique is simple: hand-chopping keeps the texture coarse and vibrant rather than turning it into a paste, and the result is something that looks as good as it tastes. A splash of fresh lemon juice at the end adds a little brightness that ties everything together. Spoon it over roasted vegetables, grilled fish, lamb chops, or a simple bowl of white beans and you've instantly elevated the whole plate. It comes together in minutes and stores easily, making it one of the most useful things you can keep in your fridge.
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Learn more →Ingredients
6 servings
- 1 cup fresh flat-leaf parsley leaves, tightly packed
- 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
- 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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