Hazelnut Free Persillade
This bright, herby condiment is one of those kitchen staples that makes everything it touches taste more alive. Fresh flat-leaf parsley and hand-minced garlic are worked together until the garlic becomes almost a paste, then brought together with good olive oil, lemon juice, and a pinch of flaky sea salt into something that is far greater than the sum of its parts. A little lemon zest stirred in at the end adds an extra layer of citrusy lift that is hard to resist. Because it is built entirely from whole, simple ingredients — nothing processed, nothing packaged — there is zero guesswork about what is actually in it, which is a genuine relief when you are navigating tree nut allergies at the table. It is the kind of sauce that disappears fast spooned over grilled meat, roasted vegetables, or a thick slice of crusty bread. The technique is low-tech and satisfying: just a knife, a board, and a bowl, and you are done in minutes.
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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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