Author: Kitchens
  • 1/2 Cup flat leaf Italian parsley, packed tight
  • 4 cloves garlic, large, minced (to 6)
  • 1/4 Cup extra virgin olive oil (plus more if necessary)
  • 2 Tablespoons white vinegar or dry white wine or lemon juice (plus more if necessary)
  • 1 pinch salt, generous
  • 1 pinch black pepper, ground
  1. Add the ingredients to a food processor, cover tightly and pulse several times until the ingredients are pureed into a sauce.
In its simplest form, Persillade is simply parsley and garlic, processed in a food processor or blended in a mortar with pestle.

It can be varied easily by the addition of such things as lemon zest (Gremolata).

Other herbs and ingredients result in Pesto, Pistou or Salsa Verde.

Store in a sterilized jar in the refrigerator for up to two weeks.

Serve with a variety of recipes. Superb in small amounts to flavor soups and sauces, or spread on Italian or French bread.

Great on grilled steaks or roasts.
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