Cashew Free Parsley & Garlic Herb Sauce
Bright, garlicky, and loaded 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, sharpened with fresh lemon juice and zest, while a pinch of turmeric adds a subtle warmth and a gorgeous golden undertone. A slow drizzle of extra-virgin olive oil through the food processor brings it all together into a coarse, spoonable paste that clings beautifully to grilled meats, roasted vegetables, crusty bread, or a simple bowl of grains. Many store-bought herb sauces and pestos sneak in nuts as a base or for texture, so making your own from scratch is the cleanest way to get that same bold, herbaceous punch without any concern about what's hiding in the ingredient list. The technique here is refreshingly simple — a few pulses, a steady pour, and you're done in minutes. Optional fresh basil nudges the flavor in a slightly sweeter direction if you have it on hand, but the sauce is completely satisfying without it. 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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