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In its most simple form, persillade is parsley leaves, separated from their stems, washed, dried and pounded (or blended in the food processor) with garlic and as much or as little olive oil as you desire. After that, things get interesting:
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Persillade
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Parsley, garlic and olive oil.
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Version II: parsley, garlic, olive oil and anchovies (1/2 tin, or 1 tablespoon paste).
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Gremolata (Gremolada)
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Parsley, garlic, olive oil and lemon zest (zest of one lemon, without white bitter pith and coarsely chopped before blending).
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Pistou
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Parsley, garlic, olive oil and Parmesan (1/2 cup, grated).
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Pesto
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Parsley, garlic, olive oil, Parmesan and nuts (1/2 cup, grated and 1/4 cup, toasted and cooled nut of choice [traditionally basil and pine nuts]).