[1] In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place.

There are many variations, either adding other ingredients or substituting other herbs, such as bay leaf, oregano, basil, or tarragon, for the parsley.

Combined with bread crumbs, it is used as crust for roasted veal or lamb chops.

The addition of lemon zest creates gremolata, a traditional garnish for braised lamb shanks.

[5] A small amount of olive oil is often added to persillade to make it easier to use.