Citric Acid Free Parsley & Garlic Herb Sauce
Fresh, vibrant, and packed with real herb flavor, this parsley and garlic sauce is the kind of condiment that makes everything it touches taste more alive. The combination of flat-leaf parsley, raw garlic, lemon juice, and a whisper of turmeric creates something deeply savory with a bright, grassy edge that store-bought sauces simply can't replicate. For anyone navigating sensitivities to citric acid — the processed, fermented kind often hiding in packaged dressings and condiments — making your own sauce from scratch is genuinely the cleanest path forward. Here, the brightness comes entirely from fresh lemon juice and zest, which behave very differently in the body than the manufactured additive. The food processor does most of the work, and the slow drizzle of extra-virgin olive oil pulls everything into a lush, spoonable paste that holds its shape beautifully. Drizzle it over roasted vegetables, grilled proteins, or a simple grain bowl, and it instantly elevates the whole plate. A jar of this in the fridge means you're never more than a spoonful away from something that tastes genuinely homemade — because it is.
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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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