Oats Free Herb Persillade
Bright, garlicky, and impossibly fresh, this classic French herb condiment is one of those finishing touches that makes a simple meal feel like something special. It comes together with just a handful of real, whole ingredients — flat-leaf parsley, garlic, lemon zest, and good olive oil — so there is nothing hidden or processed to second-guess. For anyone navigating grain sensitivities, this kind of sauce is a dream: no fillers, no thickeners, no grains of any kind anywhere near the bowl. The technique is all about the knife — chopping the parsley to a coarse, vivid rubble rather than blending it keeps the texture lively and the color stunning. A squeeze of lemon juice stirred in at the end lifts the whole thing and balances the richness of the olive oil. Spoon it over roasted vegetables, grilled fish, lamb chops, or even a bowl of white beans and you have an instant upgrade with almost zero effort.
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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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