Lupin 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 into a near-paste and brought together with good olive oil and a hit of lemon juice, creating a sauce that's punchy, verdant, and deeply aromatic. The technique of smearing the garlic against the cutting board is a small step that makes a big difference, giving the finished persillade a silky, cohesive texture rather than sharp raw chunks. Because it's built entirely from whole, recognizable ingredients — herbs, alliums, citrus, and oil — there's no need to scrutinize labels or worry about hidden legume-based fillers or flour extenders that can sneak into store-bought sauces and condiments. Spoon it over grilled meat, roasted vegetables, or crusty bread and it instantly elevates the plate. It comes together in minutes with nothing more than a knife and a bowl, making it one of the most effortless flavor upgrades in your repertoire.
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!