Brazil Nut Free Parsley & Garlic Herb Sauce
Bright, garlicky, and alive with fresh herb flavor, this vibrant green sauce is the kind of condiment that makes everything it touches taste better. Flat-leaf parsley and raw garlic form the backbone, while lemon juice, lemon zest, and a pinch of turmeric add a citrusy lift and a warm, golden undertone that sets it apart from a standard chimichurri. A slow drizzle of extra-virgin olive oil through the food processor brings it all together into a coarse, spoonable paste with real body and richness. The whole thing comes together in minutes with just a few pulses — no cooking, no fuss, and no obscure ingredients to track down. For anyone navigating tree nut allergies, store-bought herb sauces and pestos can be a minefield of hidden nuts and shared equipment warnings, so making your own from scratch is genuinely the smarter move. Spoon it over grilled chicken, roasted vegetables, or crusty bread, and you'll wonder why you ever reached for a jar.
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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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