In other parts of the world parsley is used much more frequently as an actual dish not simply a dish adornment. Yes. Parsley is more than just food frill!

Take the French; they have a marvelous seasoning called persillade. In its simplest form it is just parsley and garlic.

You’ll need a bunch or so of parsley and 2-3 cloves of garlic. First, chop the parsley and the garlic separately, then finely chop the garlic and parsley together. You can also use a food processor but add the garlic after the parsley as you want to see small garlic pieces. You can use persillade like you would pesto…add to pasta or spread on bread. Mix or toss with potatoes. It makes a much better addition than plain old parsley sprigs.

Put the mixture in a container and refrigerate until ready to use. If you would like to keep your persillade at hand for months, add enough olive oil to cover and add a splash of lemon and a sprinkle of salt to taste.

Here is a nice 45 second video about how to make persillade:

 

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