Soy 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. It comes together in a food processor in just a few pulses — parsley, raw garlic, lemon juice and zest, a whisper of turmeric, and good olive oil poured in slow and steady until you get a coarse, spoonable paste with real body and texture. The turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the fresh herb flavor. Soy is notoriously easy to hide in bottled sauces and dressings, but every single ingredient here is clean and straightforward — nothing processed, nothing ambiguous. Drizzle it over grilled chicken or fish, spoon it onto roasted vegetables, swipe it across a grain bowl, or use it as a dipping sauce for crusty bread. The optional basil is a nice touch if you have it on hand, nudging the flavor in a slightly sweeter, more Italian direction. Make a jar on Sunday and you'll find yourself reaching for it all 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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