MSG Free Persillade
Fresh herbs, good olive oil, and a sharp knife — that's really all you need to make one of the most versatile condiments in a home cook's arsenal. This classic French herb sauce comes together entirely from whole, recognizable ingredients, which makes it a natural fit for anyone avoiding hidden additives like monosodium glutamate that sneak into so many store-bought sauces and seasonings. The garlic gets worked into a near-paste against the cutting board, which gives the finished sauce a smooth, cohesive texture that clings beautifully to whatever you're serving it with. A splash of lemon juice and optional zest brighten everything up and balance the richness of the olive oil. Spoon it over roasted vegetables, grilled fish, lamb chops, or crusty bread and it instantly elevates the whole plate. It takes just minutes to pull together, and every single ingredient is exactly what it says it is — no label-reading required.
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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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