Nutmeg Free Parsley & Garlic Herb Sauce
Bright, garlicky, and deeply herby, this parsley and garlic sauce is the kind of condiment that makes everything it touches taste more alive. Fresh flat-leaf parsley and three cloves of garlic form the backbone, while lemon juice and zest cut through the richness of the olive oil with just the right amount of citrus punch. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the clean, green flavor of the herbs. The whole thing comes together in a food processor in just a few pulses — you're aiming for a coarse, spoonable paste rather than a smooth purée, which gives it real texture and presence on the plate. So many store-bought herb sauces and spice blends sneak in warm baking spices like nutmeg, making them a frustrating choice if you're trying to avoid it — this recipe keeps things completely clear of that concern with a short, transparent ingredient list. Drizzle it over roasted vegetables, grilled proteins, or a bowl of grains, or just use it as a dipping sauce with good crusty bread. Make a jar and keep it in the fridge; it's one of those simple preparations that quietly elevates an entire week of cooking.
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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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