Pecan Free Herb Persillade
Bright, garlicky, and intensely herbaceous, this classic French condiment is one of those finishing touches that makes a simple plate of food feel restaurant-worthy. It comes together with just a handful of fresh ingredients — flat-leaf parsley, garlic, lemon zest, and good olive oil — chopped together and stirred into a loose, vivid green sauce. The technique is all about the knife: a coarse, hand-chopped texture keeps the parsley lively and the flavors distinct rather than muddled into a paste. A splash of fresh lemon juice at the end brightens everything and adds just enough acidity to make the garlic and herbs pop. It's a natural fit for anyone avoiding tree nuts, since the whole recipe relies on pantry staples with zero risk of hidden nut ingredients sneaking in. Spoon it over roasted vegetables, grilled fish, lamb chops, or a bowl of white beans and you've instantly elevated dinner with almost no 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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