Ingredients½×1×2×3×Zest and juice of 1 lemon⅓ cup finely chopped flat leaf parsley1 large clove garlic, grated on a microplane2 tablespoons extra virgin olive oilPinch of kosher saltPinch of freshly cracked black pepperSteps1Mix zest, juice, parsley, garlic, olive oil, salt, and pepper together in a bowl. Persillade is delicious over roasted vegetables, roasted fish, dolloped on chicken, pasta, potatoes. Serve immediately.