Macadamia 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 come together with good olive oil and a squeeze of lemon into something that is far greater than the sum of its parts. The technique of smearing the garlic into a paste against the cutting board is a small but meaningful step — it mellows the raw bite and distributes that savory depth evenly through every spoonful. A pinch of flaky sea salt and optional lemon zest round it out with just enough brightness to cut through rich meats, roasted vegetables, or a simple bowl of grains. Because this is a pure, whole-ingredient sauce with nothing processed or pre-packaged involved, you never have to second-guess what went into it. It comes together in minutes and keeps the focus exactly where it belongs: on bold, clean flavor.
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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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