Barley Free Herb Persillade
Bright, garlicky, and alive with citrus, this classic French herb condiment is one of those finishing touches that makes everything it touches taste more vibrant. It comes together with just a handful of fresh ingredients — flat-leaf parsley, garlic, lemon zest, and good olive oil — chopped together and stirred into a loose, fragrant mixture that's as versatile as it is beautiful. Spoon it over roasted vegetables, grilled fish, lamb chops, or a simple bowl of white beans and you'll wonder how you ever served a plate without it. Because this is a pure herb-and-oil preparation with no grains, sauces, or processed additives involved, it's naturally free from the hidden grain concerns that can sneak into store-bought condiments and spice blends. The technique is refreshingly low-tech: a sharp knife, a cutting board, and a little patience to get that coarse, jewel-green rubble just right. A squeeze of fresh lemon juice at the end is optional but highly recommended — it lifts the whole thing and keeps the parsley tasting impossibly fresh.
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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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