Coconut 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 on the plate taste more alive. Flat-leaf parsley and raw garlic get blitzed together with lemon juice, lemon zest, and a touch of turmeric, then brought together with a generous pour of extra-virgin olive oil into a coarse, spoonable paste that's bold without being heavy. Many store-bought herb sauces and dressings sneak in coconut-derived emulsifiers or coconut oil as a base, so blending your own from scratch is genuinely the cleanest route. The food processor does all the real work here — a few pulses, a slow drizzle of olive oil, and you're done. That hint of turmeric adds a subtle warmth and a gorgeous golden undertone that makes the green pop even more. Spoon it over grilled proteins, roasted vegetables, grain bowls, or crusty bread, and it transforms a simple meal into something that feels intentional and restaurant-worthy. A quick taste and adjust at the end means you can dial the brightness or salt exactly to your liking before serving.
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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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