Low Iodine 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. The base is simple — flat-leaf parsley, raw garlic, lemon juice and zest, and a generous pour of extra-virgin olive oil — but the result is punchy and complex in a way that feels far more impressive than the effort involved. A pinch of turmeric adds a warm, earthy undertone and a gorgeous golden hue without overwhelming the freshness of the herbs. Managing iodine intake often means scrutinizing sauces and condiments most people never think twice about, but every ingredient here is naturally low in iodine and easy to verify. No dairy, no seafood, no iodized salt — just clean, whole-food ingredients that come together in a food processor in minutes. Spoon it over roasted vegetables, grilled chicken, or a simple grain bowl, and it instantly elevates the plate. 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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