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Persillade Sauce


  • 1 cup of washed parsley

  • Juice from 1 lemon

  • 1 teaspoon lemon zest

  • 1 clove garlic, minced

  • 2 Tablespoon olive oil

  • Salt and pepper to taste


  1. Chiffonade the parsley and put into a large bowl

  2. Slice the lemon in half and add the juice, being careful not to get the seeds into the bowl

  3. Zest the lemon and add to the bowl

  4. Add the minced garlic, olive oil, salt, and pepper

  5. Stir well and refrigerate until use

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