Turkey 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 garlic are minced together until fine, then brought together with good olive oil, lemon juice, and a pinch of flaky sea salt into something that is far greater than the sum of its parts. The technique of smearing the garlic into a paste against the cutting board is a small but meaningful step — it mellows the raw bite and distributes that flavor evenly through every spoonful. A little lemon zest stirred in at the end adds a fragrant lift that really sets it apart. This is the kind of sauce that belongs draped over roasted vegetables, grilled fish, or a simple bowl of beans, and it comes together in minutes with nothing more than a knife and a bowl. For anyone navigating a poultry-free kitchen, it is a genuinely versatile finishing sauce with zero hidden animal proteins to worry about — just clean, plant-based ingredients doing exactly what they should.
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!