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Persillade in its most basic form is just a mix of finely chopped parsley and garlic. Oil, vinegar or citrus juice and salt can also be added.


2 ½ packed cups finely chopped parsley, leaves roughly picked off stalks
1 tablespoon shallot, chopped
8 cloves garlic, peeled and roughly chopped
1 tablespoon olive oil
1 tablespoon white wine vinegar or lemon juice
salt to taste


  1. Process the parsley leaves in a food processor until they are minced. Add the chopped shallots and garlic and process until fine without being liquified.
  2. Gradually add olive oil while the processor runs until you have a just loose texture to the mixture. You may have to scrape down the sides of the processor bowl periodically so that it gets mixed evenly.
  3. Once you are happy with the consistency, add the lemon juice or vinegar and salt to taste. If you are storing the preserve in a jar, top off with oil and pop in the fridge. Otherwise, pack and freeze straight away.
  4. Serve with fresh pasta, grilled seafood, roasted vegetables or spread on toasted sourdough, ciabatta or baguettes topped with cheese.

NOTES: Keep a topping of oil over the paste to prevent mold from forming on the surface. Lemon juice, vinegar and salt also have a preservative effect. Store in the fridge for up to six months but be sure to scrape down the sides of the container.