Eosinophilic Esophagitis Friendly Parsley & Garlic Herb Sauce
Bright, herby, and punchy with lemon, this vibrant green sauce is the kind of condiment that makes everything it touches taste more alive. It comes together in a food processor in just a few pulses — fresh parsley, garlic, lemon juice, zest, a whisper of turmeric, and good olive oil — no cooking required. For anyone managing eosinophilic esophagitis, finding sauces and condiments that are genuinely safe can feel like a full-time job, since store-bought options are often loaded with trigger ingredients or vague "natural flavors" that raise red flags. This one keeps things clean and straightforward: every ingredient is visible, pronounceable, and intentional. The texture lands somewhere between a chimichurri and a loose pesto — coarse, spoonable, and deeply satisfying. Spoon it over roasted vegetables, grilled proteins, or simple grains and it instantly elevates the whole plate. Make a jar on Sunday and you'll find yourself reaching for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!