Capsaicin Free Parsley & Garlic Herb Sauce
Bright, garlicky, and deeply herby, this olive oil–based sauce is the kind of condiment that makes everything it touches taste more alive. Built on fresh flat-leaf parsley, raw garlic, and a generous hit of lemon, it comes together in a food processor in just a few pulses — no cooking required. The addition of turmeric gives it a subtle warmth and a gorgeous golden-green hue without any heat, which is exactly what makes it such a reliable choice when spicy ingredients are off the table. So many store-bought herb sauces and chimichurri-style condiments sneak in chili flakes or hot pepper, but every single ingredient here is naturally free of capsaicin. The texture lands somewhere between a pesto and a salsa verde — coarse, spoonable, and satisfying — and the optional basil nudges it in a slightly sweeter, more aromatic direction. Drizzle it over roasted vegetables, grilled proteins, or a simple grain bowl and it instantly elevates the whole plate. Make a jar on the weekend 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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