📝 About This Recipe
Persillade is the soul of French bistro cooking, a rustic yet sophisticated herb condiment that breathes life into everything it touches. This version balances the sharp bite of fresh garlic with an abundance of flat-leaf parsley and a touch of high-quality olive oil to create a bright, verdant paste. Whether swirled into a pan of sautéed mushrooms or spooned over a grilled steak, it provides an instant explosion of aromatic freshness.
🥗 Ingredients
The Herb Base
- 2 cups Fresh Flat-Leaf Italian Parsley (tightly packed, stems removed)
- 1/4 cup Fresh Chives (finely snipped (optional for depth))
Aromatics & Seasoning
- 4-6 pieces Garlic Cloves (peeled and germ removed if sprouted)
- 1/2 teaspoon Flaky Sea Salt (plus more to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (coarse grind preferred)
- 1 teaspoon Lemon Zest (finely grated from half a lemon)
The Binding Elements
- 1/3 cup Extra Virgin Olive Oil (cold-pressed, high quality)
- 1 teaspoon Fresh Lemon Juice (to brighten the flavors)
- 1 small piece Shallot (very finely minced)
- 1 tablespoon Capers (drained and chopped (optional for a salty punch))
👨🍳 Instructions
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1
Thoroughly wash the flat-leaf parsley in cold water and pat it completely dry using a salad spinner or paper towels; moisture is the enemy of a crisp persillade.
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2
Strip the leaves from the tough woody stems, keeping only the tender leaves and the very small, soft upper stems.
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3
Place the garlic cloves on a cutting board and sprinkle them with the flaky sea salt. The salt acts as an abrasive to help break down the garlic fibers.
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4
Mince the garlic finely, then use the flat side of your knife to press and smear the garlic into a smooth paste.
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5
Finely mince the shallot until it is almost translucent in size, ensuring it will blend seamlessly into the sauce.
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6
Gather the parsley into a tight bunch on the cutting board and begin chopping with a very sharp chef's knife. Avoid using a food processor, as it can bruise the herbs and make them bitter.
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7
Continue chopping the parsley until it reaches a fine, uniform consistency, but stop before it becomes a wet mush.
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8
In a small glass or stainless steel mixing bowl, combine the finely chopped parsley, garlic paste, minced shallots, and snipped chives.
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9
Fold in the lemon zest and the optional chopped capers if you desire a more piquant, Mediterranean profile.
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10
Slowly drizzle in the extra virgin olive oil while stirring gently with a spoon to coat all the herbs evenly.
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11
Add the lemon juice and black pepper, then taste the mixture. Adjust the salt if necessary, keeping in mind that the flavors will meld over time.
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12
Let the persillade sit at room temperature for at least 10 minutes before serving to allow the garlic to mellow and the oil to infuse.
💡 Chef's Tips
Always use a sharp knife; a dull blade crushes the parsley cells, leading to rapid oxidation and a dark, muddy color. If you find raw garlic too pungent, soak the minced garlic in the lemon juice for 5 minutes before mixing to take the 'edge' off. For a traditional 'Pommes Persillade', toss this sauce with crispy roasted potatoes during the last 2 minutes of cooking. This sauce can be kept in the fridge for up to 3 days, but for the best vibrant green color, it is best enjoyed the day it is made. To prevent the garlic from dominating, remove the 'germ' (the green sprout inside) from older garlic cloves.
🍽️ Serving Suggestions
Spoon generously over a medium-rare grilled Ribeye steak for a classic bistro experience. Toss with sautéed wild mushrooms and a splash of white wine for an elegant side dish. Stir into a bowl of steamed mussels or clams just before serving to brighten the broth. Use as a topping for roasted rack of lamb or grilled sea bass. Spread onto toasted baguette slices rubbed with a raw garlic clove for an elevated bruschetta.