Bright, garlicky, and deeply herby, this sauce is the kind of thing you'll want to drizzle on absolutely everything — grilled chicken, roasted vegetables, crusty bread, a simple bowl of grains. It comes together in minutes using a food processor and a short list of clean, whole ingredients with nothing processed or refined hiding in the mix. Extra-virgin olive oil is the only fat here, which is exactly what makes this recipe such a natural fit for anyone avoiding industrially processed seed oils — no canola, no soybean oil, no mystery blends. The turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the fresh parsley and lemon. A touch of lemon zest alongside the juice keeps the brightness sharp and layered rather than flat. You can use it immediately straight from the food processor or stash it in a jar in the fridge for a few days, making it one of the most useful sauces to have on hand all week.
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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.
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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