Dairy Free Herb Persillade
This bright, garlicky herb condiment is one of those simple preparations that punches way above its weight. Fresh flat-leaf parsley, minced garlic, lemon zest, and good olive oil come together in minutes to create something that instantly elevates grilled meats, roasted vegetables, fish, or even a humble bowl of soup. The technique is all about the knife — chopping the parsley to a coarse, vivid rubble rather than blending it into a paste keeps the texture lively and the flavor fresh. Because every ingredient here is naturally plant-based, there's nothing to swap or second-guess, making it a genuinely effortless fit for anyone avoiding dairy. A squeeze of lemon juice at the end adds a bright lift that ties the whole thing together. Keep a small jar of this in the fridge and you'll find yourself reaching for it constantly.
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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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