Anti Inflammatory Herb Persillade
Fresh parsley, raw garlic, lemon zest, and extra-virgin olive oil — this classic French herb condiment is practically a greatest-hits list of ingredients celebrated for their anti-inflammatory properties. The combination of polyphenol-rich olive oil and the natural compounds found in parsley and garlic makes this a finishing sauce that does a lot more than just look beautiful on a plate. It comes together with nothing more than a knife and a cutting board, no heat required, which helps preserve the bright, volatile compounds in the herbs that make this kind of food so valuable. The result is a vivid, coarsely chopped mixture with a punchy, garlicky edge softened by citrus — the kind of thing that makes a simple piece of grilled fish or roasted vegetables feel like a restaurant dish. A squeeze of fresh lemon juice stirred in at the end adds brightness and rounds out every element in the bowl. Keep a small jar of this in the fridge and you'll find yourself reaching for it constantly, whether you're spooning it over grains, stirring it into soups, or using it as a quick marinade.
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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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