Eosinophilic Esophagitis Friendly Persillade

Fresh herbs and good olive oil are the backbone of this bright, garlicky condiment — and every single ingredient here is clean and straightforward, which is exactly what you need when managing a sensitive esophagus. Parsley, garlic, lemon juice, and extra-virgin olive oil come together in minutes with nothing processed, nothing hidden, and no common trigger ingredients lurking in the mix. The technique is pure knife work: finely minced parsley, a smeared garlic paste, and a quick stir — no cooking required, which means no shortcuts that could sneak in problematic additions. That lemon zest option adds a lovely citrus lift if you tolerate it well, and the flaky sea salt brings everything into focus. Spoon it over roasted vegetables, grilled proteins, or simple grains and suddenly a plain plate feels like something special. It stores easily in the fridge, so you can make a batch ahead and have a safe, flavor-packed finishing sauce ready whenever you need it.

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