Pistachio 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 to create a sauce that's punchy, clean, and endlessly versatile. The technique of smearing the garlic into a paste against the cutting board is a small step that makes a big difference, giving the finished sauce a silky, cohesive texture rather than sharp raw chunks. A little lemon zest stirred in at the end adds an extra layer of brightness that really lifts the whole thing. Because it's built entirely from whole, simple ingredients, there's no need to scan labels or worry about hidden additives — what you see is exactly what you get. Spoon it over roasted vegetables, grilled fish, or a simple piece of chicken and watch an ordinary plate turn into something worth talking about.
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!