This Persillade Sauce recipe is very basic and quick to make. Usually with Mediterranean food, the quality of the ingredients is key, rather the number of different ingredients.
This is definitely garlic heavy, but the lemon offsets this and the parsley cuts through it as well.
Not strictly a BBQ sauce - traditionally it goes with anything from mussels, to lamb, to potatoes - I've seen it served with oysters in a French restaurant. The thing is, it goes with almost anything.
Put the oil, garlic and parsley in a food processor and puree it. Mix in the breadcrumbs along with the lemon zest and juice.
It's up to you how much you want to puree the ingredients, I prefer that they aren't chopped too finely, and that the finished item has a grainy-ness to it. But I've had it in restaurants and the consistency was more like guacamole.
Just brush it all over barbecue chicken or white fish like tuna or bass. Try putting a dollop of the sauce on top of your main ingredient or on the side to use as a dip.
Any grilled white meat or fish pretty much:
Anything fairly light, I doubt it would go with same smoked brisket or anything intense like that.