Macadamia 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. A tight handful of flat-leaf parsley, minced garlic, lemon zest, and good olive oil come together in just a few minutes on the cutting board — no cooking required. The technique is all in the chop: keeping the parsley coarse and textured rather than blending it into a paste gives you that signature vibrant, almost jewel-like finish. A splash of fresh lemon juice at the end lifts the whole thing and keeps the flavors sharp and clean. It's the kind of sauce that belongs spooned over roasted vegetables, grilled fish, or a simple bowl of white beans. Because every ingredient here is whole and straightforward, there's no guesswork about what's hiding in the bottle — just honest, plant-based flavor you built yourself.
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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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