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Persillade is a symphony of simple ingredients coming together to create a melody of flavor that enlivens any dish it graces. Originating from the rustic kitchens of France, this delightful mixture is not just a condiment but a celebration of freshness and aroma. The classic persillade consists of parsley coarsely chopped, partnered with the pungent allure of fresh garlic. These two key components are often bathed in the golden richness of olive oil and sometimes brightened with a splash of vinegar, creating a versatile topping that can transform the mundane into the extraordinary.

The beauty of persillade lies in its adaptability. While the traditional recipe holds its own charm, various regional variations incorporate other herbs, like tarragon or chervil, and even a zest of lemon to add a refreshing twist. Some renditions take a bold turn with the addition of anchovies or a hint of mustard, offering a robust depth that can stand up to heartier dishes.

A beautiful bowl of persillade


Garlic stands as the backbone of persillade, its unmistakable aroma and flavor are pivotal in defining this garnish’s character. Each clove is a powerhouse of taste, infused with a sharpness that mellows when melded with its partner ingredients. Whether minced or crushed, garlic imparts a warm, slightly spicy essence that not only complements the other components but also carries the health benefits of its antibacterial and antioxidant properties. It’s the kind of ingredient that, even used modestly, wakes up the palate and brings a zesty soul to the persillade.


Parsley brings a fresh, herbaceous brightness to persillade, offering a verdant contrast to the potent kick of garlic. Flat-leaf or Italian parsley is typically chosen for its robust flavor over the milder curly variety. This lush green herb is not just for garnish; it’s loaded with vitamins and a vibrant chlorophyll content, which can aid in balancing the intensity of garlic while contributing to the dish’s overall nutritional value. Chopped finely, it releases its essential oils, which are the very essence of persillade’s fresh taste.

Olive Oil

The olive oil in persillade is the silk that weaves the other ingredients together, a medium that carries flavors while adding a smooth mouthfeel. Extra virgin olive oil, with its fruity notes and peppery finish, is ideal for its quality and taste, which stand up beautifully to the boldness of garlic and the freshness of parsley. It not only enriches the texture of the persillade but also contributes heart-healthy monounsaturated fats, making it a wholesome choice for a flavorful enhancer.


Vinegar, though not always present in traditional persillade, can introduce a tangy brightness that elevates the mixture to new dimensions of taste. A dash of red or white wine vinegar can balance the richness of the olive oil and the potency of the garlic, adding a subtle acidity that can brighten the overall profile of the dish it dresses. In the culinary arts, vinegar is like a splash of color in a monochrome painting, it can turn the simple into the sublime.

Crafting Your Own Persillade: A Touch of Personal Flair

While the basic composition of persillade is straightforward, the door is wide open for personalization. Are you a fan of heat? A sprinkle of red pepper flakes will introduce a warm, lingering spice. Love herbs? Incorporating fresh chives, tarragon, or basil can add layers of complexity. And for those who revel in umami, a touch of grated Parmesan or a spoonful of capers can elevate the persillade to new savory heights.

A beautiful bowl of persillade

How should I store persillade?

Store it in an airtight container in the refrigerator for up to a week and let it come to room temperature before use to best enjoy its full flavor profile.

Can I use dried parsley for persillade?

Fresh parsley is preferable for its vibrant color and flavor, but in a pinch, dried parsley can work. Just remember to use it sparingly, as the dried version is more concentrated.

Is there a difference between persillade and gremolata?

Yes, while both are parsley-based garnishes, gremolata typically includes lemon zest and sometimes anchovy, in addition to garlic, and is associated with Italian cuisine.

What dishes pair well with persillade?

Persillade is incredibly versatile. It's fantastic sprinkled over grilled meats, roasted vegetables, baked fish, or stirred into stews and soups. It's also a great finishing touch for potatoes or mixed into breadcrumbs for a crispy topping.

How can I adjust persillade for a milder garlic flavor?

If raw garlic is too overpowering, you can blanch the garlic cloves in boiling water for 1 minute before chopping. It will provide a sweeter, more mellow garlic flavor that's just as delicious.

Can persillade be made in advance?

Yes, it can be prepared ahead of time, though it is best used fresh to maintain its vibrant color and zesty flavor.


Persillade is a classic French condiment made with fresh parsley and garlic, often enriched with olive oil and a touch of vinegar. This simple yet flavorful mixture is a staple in French cuisine, known for its ability to enhance a wide range of dishes.



10 mins

0 mins

10 mins

58 kcal

A beautiful bowl of vibrant Persillade with visible parsley leaves, garlic, oil and salt sitting on a wooden board. In the background, there are a few kitchen essentials like a bottle of olive oil and a small bowl containing olive oil, along with salt and peppercorns.


  • 1.5 cups fresh parsley, finely chopped

  • 8 cloves garlic, minced

  • 6 tablespoons extra-virgin olive oil

  • 4 tablespoons red wine vinegar

  • 0.5 teaspoon salt

  • 0.25 teaspoon freshly ground black pepper


  1. Wash the parsley thoroughly to remove any dirt or grit, and then pat it dry with paper towels to remove excess moisture.

  2. Peel the garlic cloves. If you prefer a milder garlic flavor, you can blanch the garlic cloves in boiling water for 1 minute before chopping.

  3. Finely chop the parsley leaves and the garlic cloves. For a finer texture, you can use a food processor, but do not over-process to avoid turning it into a paste.

  4. In a mixing bowl, combine the chopped parsley and garlic. Add in the salt, pepper and optional herbs if using, and mix until well combined.

  5. Drizzle in the olive oil and red wine vinegar while stirring the mixture to evenly coat the parsley and garlic, ensuring the mixture is not too oily.

  6. Taste the persillade and adjust the seasoning with more salt, pepper, or lemon juice to your preference.

  7. Use immediately, or store in an airtight container in the refrigerator for up to a week.


  1. Calories 58 kcal | 
  2. Carbohydrate Content 1 g | 
  3. Cholesterol Content 0 mg | 
  4. Fat Content 6 g | 
  5. Fiber Content 0.25 g | 
  6. Protein Content 0.3 g | 
  7. Serving Size 1 portion | 
  8. Sodium Content 10 mg | 
  9. Sugar Content 0.05 g |