Barley Free Persillade
This bright, herby condiment is one of those simple preparations that punches way above its weight. Fresh flat-leaf parsley and garlic are minced together until fine, then brought to life with good olive oil, a squeeze of lemon juice, and a pinch of flaky sea salt. The technique of smearing the garlic into a paste against the cutting board is a small but meaningful step — it distributes that pungent, savory depth evenly throughout every spoonful. A little lemon zest stirred in at the end adds an aromatic lift that makes the whole thing feel polished and restaurant-worthy. The ingredient list is naturally free of grains in any form, so there's no need to scrutinize labels or swap anything out — just fresh produce, olive oil, and pantry staples. Spoon it over roasted vegetables, grilled meat, fish, or eggs, and it instantly elevates whatever it touches. It's the kind of sauce you'll want to keep in the fridge at all times.
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Learn more →Ingredients
4 servings
- 1 cup fresh flat-leaf parsley leaves, tightly packed
- 2 cloves garlic
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp flaky sea salt, or to taste
- ⅛ tsp freshly ground black pepper
- 1 tsp lemon zest (optional)
Instructions
- 1
Pile the parsley leaves on a cutting board and mince them finely with a chef's knife, rocking the blade back and forth until no large pieces remain and the parsley is uniformly fine.
- 2
Mince the garlic cloves as finely as possible, then use the flat of the blade to smear the minced garlic against the board 2–3 times until it forms a near-paste.
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