Vegan 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 brought together with good olive oil and a squeeze of lemon juice, creating a punchy, verdant sauce that comes together in minutes with nothing but a knife and a cutting board. The technique of smearing the garlic into a paste is a small but meaningful step — it distributes that sharp, savory depth evenly through every spoonful rather than leaving you with the occasional raw bite. Because every single ingredient here is whole and plant-based, there's no label-reading required and no hidden animal products to worry about. Spoon it over roasted vegetables, stir it into grains, or use it as a finishing sauce for beans and legumes — it elevates almost anything without overpowering it. The optional lemon zest is worth adding if you have it, pushing the brightness even further and rounding out the garlic's edge beautifully.
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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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