Hazelnut 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. Fresh flat-leaf parsley forms the backbone, blended with raw garlic, lemon juice, zest, and a whisper of turmeric that adds a warm, golden undertone without overpowering the green freshness. The olive oil gets drizzled in slowly while the processor runs, pulling everything into a coarse, spoonable paste that clings beautifully to grilled meats, roasted vegetables, crusty bread, or a simple bowl of grains. Many store-bought herb sauces and pestos rely on nuts — often hazelnuts or pine nuts — as a base, which makes them off-limits for anyone navigating tree nut concerns. This version skips them entirely and doesn't miss a beat, letting the herbs and good olive oil do all the heavy lifting. An optional handful of fresh basil adds a slightly sweeter, more complex note if you have it on hand. 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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