Emulsifier Free Parsley & Garlic Herb Sauce
Bright, garlicky, and punchy with lemon, this herb sauce is the kind of condiment that makes everything it touches taste more alive. It comes together in a food processor with nothing but fresh parsley, raw garlic, olive oil, lemon, and a pinch of turmeric — no stabilizers, no additives, no emulsifiers hiding in the bottle. That's exactly where store-bought sauces and dressings tend to fall short for anyone avoiding emulsifying agents, since they're almost always in the ingredient list. Here, the olive oil is streamed in slowly while the processor runs, creating a cohesive, spoonable paste through technique alone rather than any chemical shortcut. The result is a coarse, vibrant green sauce with real texture — not a smooth, processed spread, but something that clings beautifully to grilled meats, roasted vegetables, or crusty bread. A little lemon zest and optional fresh basil push the flavor even further, making it feel restaurant-worthy with minimal effort. Make it fresh and use it the same day for the best color and punch, or jar it up and let the flavors deepen overnight.
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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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