This vibrant, herb-packed sauce leans on finely chopped parsley and oregano for its fresh, grassy backbone, brightened with a generous squeeze of lemon juice instead of the usual vinegar tang. A pinch of crushed red pepper flakes adds gentle heat, while good extra-virgin olive oil gets whisked in until the whole mixture turns glossy and cohesive. Letting it rest for just ten minutes at room temperature lets the herbs soften and the flavors meld into something bold and punchy. Spoon it over grilled steak, chicken, or roasted vegetables for an instant flavor boost. It's an easy, no-cook condiment to keep on hand, and it fits neatly into a low FODMAP kitchen without missing a beat on flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Finely chop the parsley and oregano by hand until the herbs are uniform and fine — about the size of coarse breadcrumbs. Transfer to a medium mixing bowl.
Add the minced garlic, red pepper flakes, lemon juice, salt, and black pepper to the bowl. Stir to combine.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
