Carrageenan Free Parsley & Garlic Herb Sauce
Bright, garlicky, and alive with fresh herb flavor, this parsley and garlic sauce is the kind of condiment that makes everything it touches taste better. A slow drizzle of extra-virgin olive oil through the food processor is what brings it all together — you get a coarse, spoonable paste that clings beautifully to grilled meats, roasted vegetables, crusty bread, or a simple bowl of grains. The lemon juice and zest cut through the richness of the oil, while a touch of turmeric adds a warm, golden undertone that makes the color absolutely stunning. Many store-bought herb sauces and condiments contain thickeners and stabilizers that can be hard to avoid, so blending your own from scratch means you know exactly what's going in the jar. Fresh parsley, real garlic, and good olive oil are all you need to get there. Optional basil adds a slightly sweeter, more complex note if you have it on hand, but the sauce is completely satisfying without it. Make a batch, keep it in the fridge, and watch it disappear faster than you expect.
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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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