Persillade
A vibrant mixture of fresh parsley and garlic in olive oil, bursting with bright, herby flavor. Crisp, aromatic, and full of freshness, it's the perfect finish for grilled dishes!
Ingredients
- 1 bunch flat-leaf parsley
- 2 cloves garlic
- 1 pinch salt
- 4 tbsp olive oil or you can also use butter
Equipment
Instructions
1. Prepare the parsley
- Wash and thoroughly dry the parsley. Pick the leaves from the thickest stalks.
2. Prepare the garlic
- Peel the garlic and remove the green germ from the centre of each clove if present.
3. Chop together
- Chop the parsley and garlic together on the same board, with a pinch of salt, until both are fine and evenly mixed.
4. Loosen
- For a spoonable version, stir in the olive oil to make a loose paste. Or use butter to make butter persillade.
5. Use fresh
- Use straight away for the best flavour, or keep briefly under a thin layer of oil.
Notes
- Dry the parsley well before chopping, or it bruises to a paste.
- Chop the garlic and parsley together so the flavours meld.
- Add persillade at the end of cooking, since its fresh bite is lost if cooked long.
- Best made just before you need it.