Almond Free Parsley & Garlic Herb Sauce
Bright, garlicky, and deeply herby, this sauce is the kind of thing you'll want to drizzle on absolutely everything — roasted vegetables, grilled chicken, crusty bread, a simple bowl of grains. Fresh flat-leaf parsley does the heavy lifting here, blending with raw garlic, lemon juice, and a touch of turmeric into something vibrant and a little unexpected. The slow stream of extra-virgin olive oil brings it all together into a coarse, spoonable paste with real body and richness. Many store-bought herb sauces and pestos sneak in almond flour, almond oil, or mixed nut bases, so making your own from scratch is genuinely the smartest move. This recipe keeps things clean and straightforward — every ingredient is exactly what it says it is, with zero hidden surprises. A splash of fresh basil is optional but worth it if you have it on hand, adding just a little sweetness to balance the lemon. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
6 servings
- 2 cups fresh flat-leaf parsley leaves and tender stems, loosely packed
- 3 cloves garlic, peeled
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ½ cup extra-virgin olive oil
- 1 tbsp fresh basil leaves (optional)
Instructions
- 1
Add the parsley, garlic, lemon juice, lemon zest, salt, turmeric, and basil (if using) to the bowl of a food processor. Pulse 8–10 times until the herbs are finely chopped and the garlic is broken down, scraping down the sides with a rubber spatula as needed.
- 2
With the processor running, pour the olive oil through the feed tube in a slow, steady stream until the sauce comes together into a coarse, spoonable paste — it should hold its shape on a spoon but not be completely smooth.
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