BHA & BHT Free Herb Persillade
Fresh parsley, garlic, lemon zest, and good olive oil — that's all it takes to make one of the most versatile finishing sauces in French cooking. The technique here is all about the knife: hand-chopping the parsley to a coarse, bright-green rubble gives the mixture a lively texture that a food processor simply can't replicate. Once the garlic and lemon zest get folded in, the whole thing comes together in minutes with just a drizzle of extra-virgin olive oil and a pinch of sea salt. For anyone avoiding synthetic preservatives like BHA and BHT, this kind of from-scratch condiment is a breath of fresh air — store-bought herb sauces and seasoning blends are notorious for sneaking in additives that have no business being there. Every ingredient here is exactly what it says it is: whole, real, and clean. Spoon it over roasted vegetables, grilled fish, or a simple bowl of white beans and you'll wonder why you ever reached for a bottle. The optional squeeze of lemon juice at the end brightens everything up and makes the green practically glow.
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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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