Eggless 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 more alive. Flat-leaf parsley and raw garlic get blitzed with lemon juice, lemon zest, and a whisper of turmeric, then brought together with a generous pour of extra-virgin olive oil — the result is a coarse, spoonable paste that's punchy without being overpowering. Because the whole thing comes together in a food processor in just a few pulses, there's no cooking involved and no complicated technique to worry about. Many store-bought herb sauces sneak in unexpected additives, so blending your own from scratch means you know exactly what's going into the jar. The optional fresh basil adds a subtle sweetness if you have it on hand, but the sauce is completely satisfying without it. Drizzle it over roasted vegetables, spoon it onto grilled proteins, swirl it into grain bowls, or use it as a dipping sauce — honestly, the hardest part is deciding where to start.
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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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