Lactose Free Persillade
This bright, herby French condiment is one of those kitchen staples that makes everything it touches taste more alive. Fresh flat-leaf parsley and garlic are minced together until fine, then brought together with good olive oil and a hit of lemon juice for a sauce that's punchy, clean, and deeply aromatic. The technique of smearing the garlic into a paste against the cutting board is a small step that makes a big difference, mellowing its sharpness and helping it meld seamlessly into the mix. Naturally free of any dairy, there's nothing to swap or substitute here — the recipe is already exactly what it needs to be. Spoon it over grilled fish, roasted vegetables, lamb chops, or a simple bowl of white beans and you'll wonder how you ever ate without it. The optional lemon zest takes the brightness up another notch if you want a little extra lift.
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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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