Hazelnut 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 on a cutting board in minutes — just parsley, garlic, lemon zest, and good olive oil worked into a coarse, fragrant mixture that's a world away from anything bottled or processed. The technique is refreshingly simple: chop, combine, season, and you're done. Because every ingredient here is whole and straightforward, there's no need to scan labels or second-guess what's hiding in a pre-made sauce. Spoon it over roasted vegetables, grilled fish, lamb chops, or a bowl of white beans and watch the whole dish come alive. The optional squeeze of lemon juice at the end adds a little brightness that really makes the garlic and herbs sing.
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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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