Sesame Free Herb Persillade
Fresh parsley, garlic, lemon zest, and good olive oil come together in minutes to create one of the most versatile finishing sauces in French cooking. The result is a bright, garlicky herb mixture that lifts grilled meats, roasted vegetables, soups, and simple fish dishes with almost no effort. Because the whole thing is built from whole, recognizable ingredients, there's no need to scan labels or second-guess what's hiding in a store-bought condiment. The technique is straightforward — a bit of careful knife work keeps the texture coarse and vibrant rather than muddy, which is exactly what makes persillade so appealing. A splash of fresh lemon juice stirred in at the end adds a clean, citrusy edge that balances the richness of the olive oil beautifully. Keep a small jar of this in the fridge and you'll find yourself reaching for it constantly.
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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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