Whole 30 Herb Persillade
Bright, garlicky, and impossibly fresh, this herb persillade is the kind of finishing sauce that makes everything it touches taste more alive. It comes together with just a handful of clean, whole ingredients — flat-leaf parsley, garlic, lemon zest, and good olive oil — so there's nothing to second-guess when you're keeping your plate compliant. The technique is all about the knife: hand-chopping the parsley into coarse, vibrant rubble gives it a rustic texture that a food processor simply can't replicate. A squeeze of fresh lemon juice at the end is optional but adds a brightness that really wakes up the whole mixture. Spoon it over grilled meat, roasted vegetables, or a simple piece of fish and it instantly elevates the dish without any added sugars, seed oils, or off-plan ingredients sneaking in. It's the kind of condiment you'll want to keep in a small bowl in the fridge all week long.
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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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