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
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.