Legume 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 hand-minced garlic are worked into a fragrant paste with good olive oil and a squeeze of lemon — simple ingredients that punch well above their weight. The technique of smearing the garlic against the cutting board is a small but brilliant move, coaxing out a silkier, more mellow flavor than a rough chop ever could. Because it's built entirely from whole, fresh ingredients, there's nothing hiding in here — no legumes, no fillers, no surprises. It's the kind of sauce that belongs draped over roasted vegetables, grilled meat, or a thick slice of crusty bread. The optional lemon zest takes the brightness up another notch and is absolutely worth the extra thirty seconds. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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