Legume Free Parsley & Garlic Herb Sauce
Bright, garlicky, and deeply herby, this vibrant green sauce is the kind of condiment that makes everything it touches taste more alive. Fresh flat-leaf parsley and raw garlic form the backbone, lifted by lemon juice, lemon zest, and a whisper of turmeric that adds a subtle warmth and gorgeous golden hue. A slow drizzle of good extra-virgin olive oil brings it all together into a coarse, spoonable paste that clings beautifully to grilled meats, roasted vegetables, crusty bread, or a simple bowl of rice. For anyone navigating legume-free eating, sauces and condiments can be a minefield of hidden ingredients — this one is completely transparent, built from nothing but whole, fresh pantry staples. The food processor does the heavy lifting in just a few pulses, so you're looking at a truly effortless prep with a result that tastes like you spent far more time than you did. 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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