Chestnut Free Persillade
This bright, garlicky herb sauce is one of those condiments that makes everything it touches taste more alive. Fresh flat-leaf parsley and a near-paste of minced garlic come together with good olive oil and a squeeze of lemon juice for something that's simple to make but punches well above its weight. It comes together on a cutting board in minutes — no cooking, no special equipment, just knife work and a bowl. Drizzle it over roasted vegetables, grilled fish, or a thick slice of crusty bread and you'll wonder how you ever went without it. Every ingredient here is clean and straightforward, so there's no need to scrutinize labels or worry about hidden additives sneaking in. The optional lemon zest is worth adding if you have it — it lifts the whole thing and gives the sauce a little extra brightness that really sings.
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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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