Pistachio 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 and raw garlic form the backbone, while a touch of turmeric adds a warm, golden undertone that sets it apart from your average green sauce. A slow drizzle of extra-virgin olive oil through the food processor brings it all together into a coarse, spoonable paste with real body and texture — not watery, not overly smooth, just right. Many store-bought herb sauces and pestos sneak in tree nuts as a base, so making your own from scratch is the cleanest way to stay in control of exactly what goes in. This recipe keeps it beautifully simple: herbs, citrus, oil, and seasoning, nothing more. Spoon it over grilled chicken, roasted vegetables, or crusty bread, and it genuinely elevates the whole plate. It also keeps well in a jar, so a single batch can carry you through several meals during the 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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