Persillade
Persillade is a classic French herb sauce made with parsley, garlic, and olive oil — bright, bold, and perfect for meats, veggies, or potatoes.
Servings: 6 People
Ingredients
- 1 cup packed flat-leaf parsley leaves
- 1 cup sliced scallions
- 1 teaspoon minced garlic
- 1 teaspoon fresh thyme leaves (optional)
- 1 tablespoon capers (rinsed)
- Zest and juice of 1 lemon
- ½ cup extra-virgin olive oil
- ¼ teaspoon red pepper flakes (optional)
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Place the parsley, scallions, garlic, thyme (if using), capers, and lemon juice and zest into a food processor and pulse until chopped and well combined.
- With the motor running, drizzle in the olive oil, and let the motor run until it is nicely combined. Add the pepper flakes (if using), and season with salt and pepper.
Notes
Storage
Persillade will keep in a tightly sealed container in the refrigerator for at least 5 days. You can freeze persillade by putting it into a freezer-proof zip-top bag, pressing out the excess air, then sealing it. Label the bag, freeze, then break off pieces as you need them for cooking. Let it defrost if using it as a garnish, but if added to soup or another hot dish, you can add it frozen.Nutrition
Calories: 169kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Sodium: 47mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1049IU | Vitamin C: 17mg | Calcium: 26mg | Iron: 1mg