Lactose Free 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 into a coarse, spoonable paste that's punchy without being overpowering. Because every single ingredient here is naturally dairy-free, there's no need to swap anything out or second-guess a label — it just works, straight from the food processor. The slow drizzle of olive oil is the key step that gives the sauce its body and silky richness, standing in beautifully for any cream or butter a traditional sauce might rely on. Spoon it over grilled chicken, roasted vegetables, fish, or grain bowls, and it instantly elevates the whole plate. A little fresh basil stirred in takes it somewhere even more aromatic if you have it on hand. Make a jar on Sunday and you'll find yourself reaching for it all week.
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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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