Persillade

Here’s another common scenario I’ll bet you’ll cop to. There you are in the produce section, and you stop for cilantro. Right next to that is the parsley. You glance at that and then head for the onions…

I mean, what does anybody actually use parsley for, right? Answer: Persillade. Think of it as a variation on pesto, which in fact, it is. There really isn’t “one right way” to make this stuff, so experiment and make yourself and your crew happy.

Build a batch of this and try it on roast chicken, or potatoes, steak, fish, an omelette, pasta; get the idea? Cool, let’s build it.

Handful of fresh Parsley, about a half cup loose packed
2-4 Tablespoons Extra Virgin Olive Oil
2 cloves Garlic
1 small bulb Shallot
Juice of 1/2 to 1 Lemon
Pinch of Sea Salt

Rough chop the parsley, garlic and shallot. Throw them into your food processor or blender.

Pulse sparingly a few times until you’ve got a nice, even mix.

Now turn the machine on and add a steady, thin stream of olive oil while the processor runs until you have a consistency you like.

Transfer the sauce into a glass bowl, then add fresh lemon juice and salt to taste.

Allow the flavor to marry for at least 1/2 hour prior to serving.

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You can store Persillade in the fridge for a day or two, or freeze it if you want some long-term. This is an excellent sauce to do up in ice cube trays and freeze; just pop a cube out when you want a bit for something fun.

Enjoy!

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