Paraben Free Persillade
This bright, garlicky French herb 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 together until the garlic becomes almost a paste, then brought together with good olive oil and a hit of lemon juice for a sauce that's punchy, clean, and deeply aromatic. The whole thing comes together on a cutting board with nothing more than a chef's knife and a bowl — no heat, no fuss, no complicated technique. For anyone navigating ingredient sensitivities around synthetic preservatives and additives, this kind of from-scratch condiment is a genuine relief, since every single component here is a whole, recognizable food. Store-bought herb sauces and marinades are notorious for sneaking in stabilizers and preservatives, so making your own puts you fully in control. Spoon it over grilled fish, roasted vegetables, or crusty bread and you'll wonder why you ever reached for a jar.
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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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