Persillade with Chef Drew
Persillade with Chef DrewPosted by Andrea Glazer on September 01, 2020 | Share
Written by Drew Brown, Director of Food Service at the J
If you love Chimichurri sauce like I do, then you will love this recipe. This is Chimichurri’s French cousin and is one of the most essential dishes in French cooking. It is used as a topping for steaks, chicken, fish, and chops. It is mixed and put on top of pasta dishes, rice dishes, and other grains. It is as versatile as pesto and is a staple in most European commercial kitchens. Most versions of this recipe skip the sugar and capers, but I like the brininess of the capers as it plays well against the sweetness of the sugar.
I use this as a topping on my burgers all the time. I grill the burger until it’s done, top it with sautéed or grilled portabellas, and then a nice 2 – 3 tbsp of persillade. I also like to drizzle it over pasta or pizzas – it is a great finishing touch. It adds a ton of flavor, so try it, and let me know what you think!
- 3/4 cup finely chopped parsley
- 2 green onions, minced
- 1/4 cup capers, chopped
- 3 tbsp fresh garlic, minced
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1/2 tbsp ground black pepper
- 1/2 cup extra virgin olive oil
- It is critical to clean the parsley well for this recipe – even though it is being minced, you want it to have a very clean, crisp taste and texture. The only way to get that flavor is to clean it thoroughly.
- You can use a food processor to mince the parsley and garlic. Once they are finely minced, add everything but the oil and process for a minute or so longer.
- With the food processor on, slowly add the oil. This should thicken the mixture to the consistency of a pesto. Thickening the mixture is not required, so if you have done all of the cutting by hand, just mix it all the ingredients together.
- Use the finished persillade to top a burger, steak, chicken, or pasta dish.
The man behind the meals: Drew Brown is the Director of Food Service at the J. He is a graduate of Cincinnati State, The University of Cincinnati, and received his Master’s degree from The College of Mount Saint Joseph. He is the Chef-Owner of Spice Spice Baby Cincinnati, and his recipes have won multiple awards in cooking competitions around the Tri-State. Drew is the Founder of Avon Miami Charities, a charity that prepares and distributes more than 10,000 meals a year to local homeless shelters.