Quantity: 1 cup (225 g) of Persillade

Persillade (Persil = parsley in French) is a recurrent theme in the French kitchen. No wonder, the irresistible aroma of garlic and parsley makes any dish glorious.

It can be added during the preparation of the dish for a more subtle flavor, at the very end to provide a more garlicky taste or even used raw as a garnish.


  • 1 cup (225 g) of flat Italian parsley
  • 4-6 garlic cloves
  • salt and pepper to taste
  • extra virgin olive oil
  • white vinegar or lemon juice or to taste


Chop parsley and garlic finely. Mix them together. This can be done by hand or with an electric chopper. Add white vinegar or lemon juice over it and taste for salt and pepper. Add olive oil and mix it well until it forms a smooth paste. Persillade needs to be used quickly as it loses its color.


Chicken Persillade



Tellines (Wedge Clams) à la Persillade


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