Gelatin Free Parsley & Garlic Herb Sauce
Bright, garlicky, and punchy with lemon, this herb sauce is the kind of thing you'll want to drizzle over everything — grilled chicken, roasted vegetables, crusty bread, or a simple bowl of grains. The base is built from fresh flat-leaf parsley, raw garlic, and good extra-virgin olive oil, blended into a coarse, spoonable paste that's vibrant in both color and flavor. A touch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished sauce look as good as it tastes. Many store-bought condiments and sauces sneak in thickeners or stabilizers that can be a concern for those avoiding animal-derived setting agents, but this one is completely plant-based from start to finish — nothing hidden, nothing processed. The food processor does all the heavy lifting in just a few pulses, so you get a rustic, textured sauce rather than something overly smooth or emulsified. Fresh lemon juice and zest keep the whole thing tasting alive and bright, and the optional basil nudges it toward something almost chimichurri-adjacent. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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