Chicken Free Persillade
This bright, garlicky French condiment is one of those kitchen staples that makes everything it touches taste more alive. Flat-leaf parsley and smashed garlic come together with good olive oil and a squeeze of lemon into something that is far greater than the sum of its parts. The technique is all knife work — no blender, no food processor — just a sharp blade and a little patience to get that garlic into a silky paste that melts right into the sauce. A touch of lemon zest stirred in at the end adds a floral lift that takes the whole thing to another level. It's endlessly versatile: spoon it over roasted vegetables, grilled fish, lamb chops, or a simple bowl of white beans and you've instantly got a restaurant-worthy plate. Since every ingredient here is plant-based and straightforward, there's zero guesswork about what's in it — just clean, bold flavor you made yourself.
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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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