Nitrate & Nitrite 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 juice for a sauce that is clean, vibrant, and deeply aromatic. Because every ingredient here is whole and unprocessed, there is nothing to second-guess — no cured meats, no packaged seasonings, no preservatives hiding in the fine print. The technique is refreshingly low-tech: a sharp knife, a cutting board, and a little patience with the garlic paste are all you need. That extra step of smearing the garlic against the board is a small move that pays off big, mellowing the raw bite and blending it seamlessly into the sauce. Finish with a little lemon zest if you have it, and you have a condiment that works beautifully spooned over roasted vegetables, grilled fish, or a simple bowl of white beans.
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!