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Persillade with Chef Drew

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!

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  • 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



  1. 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.
  2. 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.
  3. 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.
  4. 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.

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