Brazil Nut Free Herb Persillade
Bright, garlicky, and impossibly fresh, this classic French herb condiment is one of those kitchen staples that makes everything it touches taste more alive. Made with just a handful of clean, whole ingredients — flat-leaf parsley, garlic, lemon zest, and good olive oil — it comes together on a cutting board in minutes with zero fuss. For anyone navigating tree nut allergies, a sauce like this is a genuine relief: no blended nut bases, no mystery store-bought additives, just honest herbs and pantry essentials you can trust. The technique here is all about the chop — keeping the parsley coarse and textured rather than blending it into a paste gives you that signature rustic bite and vivid color. A squeeze of fresh lemon juice at the end lifts the whole thing and adds a subtle brightness that balances the richness of the olive oil. Spoon it over roasted chicken, grilled fish, steamed vegetables, or crusty bread and watch it disappear fast.
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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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