Gut Friendly Herb Persillade
Fresh herbs and quality olive oil are the backbone of this bright, punchy condiment, and every ingredient here is as clean and simple as it gets. Parsley is a quietly powerful herb — rich in plant compounds that support digestion — and when it's chopped this finely and dressed with good olive oil, it transforms into something far greater than the sum of its parts. The garlic is minced and worked right into the herbs, giving you that savory depth without anything processed or hard to digest. A hit of lemon zest and optional fresh lemon juice lifts the whole mixture and keeps it tasting lively rather than heavy. This kind of condiment is a dream for anyone trying to avoid store-bought sauces loaded with additives, preservatives, or ingredients that don't sit well. Spoon it over roasted vegetables, grilled proteins, or a simple bowl of grains and you've instantly elevated a meal with nothing but whole, recognizable ingredients. It comes together in minutes on a cutting board — no heat, no fuss, just real food doing what real food does best.
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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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