Pescatarian Persillade
This bright, herby condiment is one of those kitchen staples that makes everything it touches taste more alive. Fresh flat-leaf parsley and garlic are hand-minced and worked into a loose, fragrant sauce with good olive oil and a hit of lemon — simple technique, serious payoff. The knife work is the whole method here: no blender, no food processor, just a sharp blade and a little patience to get that garlic into a silky paste that melts right into the oil. It comes together in minutes and pairs beautifully with grilled fish, roasted vegetables, or anything else that needs a lift. The optional lemon zest is worth adding if you have it — it pushes the citrus note from background to foreground in the best possible way. Keep a small jar of this in the fridge and you'll find yourself reaching for it constantly.
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!