Dairy Free Persillade
This bright, herbaceous French condiment is one of those kitchen staples that makes everything it touches taste more alive. Fresh flat-leaf parsley and smeared garlic paste come together with good olive oil and a hit of lemon juice to create something punchy, aromatic, and deeply satisfying. The whole thing comes together on a cutting board and in a single bowl — no cooking required, no special equipment, just sharp knife work and quality ingredients. Since it's built entirely on plants and olive oil, there's nothing to swap or second-guess for anyone avoiding dairy; it's naturally free of butter, cream, or cheese without any compromise to flavor or richness. Spoon it over roasted vegetables, grilled fish, lamb chops, or crusty bread and it instantly elevates the plate. The optional lemon zest is worth adding if you have it — it pushes the brightness even further and makes the whole sauce feel almost electric.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!