Persillade reminds us a lot of pesto; it’s comprised of a fresh mix of herbs, garlic, oil and seasoning. Spread it on fish or grilled bread with olives and cheese. It stores well.
1 bunch parsley, stems removed
1 clove of garlic, peeled and roughly chopped
½ lemon, squeezed
sea salt, to taste
Optional:
- parmesan cheese
- nuts
- bread crumbs
- Add parsley into a food processor with garlic, and process until well combined. Add olive oil until there’s a loose texture to the mixture. Then add the lemon juice and salt to taste. Optional ingredients can be added.
