Spicy Green Sauce with Basil and Parsley
Spicy Basil and Parsley Green Sauce
You can’t go through summer without a little bit of spicy green sauce. Why? Because summer is all about the green. Green grass, green trees, leafy greens, and green herbs are just a few of the many green things that make this my favorite season. And of course, summer is all about the heat, so this sauce needed a little sizzle.
This basil and parsley green sauce with crushed red pepper was inspired by all of the lovely green herbs and vegetables that are growing in my garden. I’m totally loving stepping outside and picking fresh produce off of the vine. Food tastes so much better when it doesn’t travel.
You’re going to love this bright and slightly spicy green sauce recipe because it tastes great, it’s easy to make, and you can put it on almost anything. I picked a giant zucchini and turned it into zoodles with my spiralizer, then I smothered them in the sauce. It would be great on a salad and pasta too!
How to Make Spicy Green Sauce with Basil & Parsley in One Easy Step
All you’ll need to make this delicious green sauce is a food processor and a few minutes. Pack the processor with fresh basil leaves, parsley leaves, green onion, lemon juice, olive oil, pumpkin seeds, garlic, and seasonings, then give it a whirl in the processor until it looks like this.
Just look at that gorgeous color! I wish you could smell this sauce through your computer screen because it was incredible. You can imagine how fresh the aroma of the fresh picked basil and parsley was. Add the bright lemon juice and the savory garlic and green onions, ahhhh, so, so good.
Tossing the spicy green sauce with raw zucchini noodles (make zoodles with this) makes the perfect summer meal. You don’t have to cook anything, it’s light and cool, and it’s super healthy.
How healthy? Click on the ingredients to see what you’re gaining.
Now that you’ve seen how easy this spicy green basil and parsley sauce is to make, and how healthy it is for you, you’ve got to try it. What will you pair it with? Let me know.
Notes on the Crushed Red Pepper: I only added a half teaspoon of peppers and it had a nice bite to it. If you don’t like spicy food you can easily leave it out and the sauce will still taste great. If you like your food really hot feel free to add more peppers.
Notes on the Garlic: I always blanch my garlic when I blend it in raw sauces, such as hummus or pesto, because it takes away the bitterness and your breath won’t be quite as bad as it would if you didn’t blanch it.
Notes on the Pumpkin Seeds: You can use any type of seed or nut that you want if you don’t like pumpkin seeds. I used them because they didn’t overpower the flavor of the herbs.
Notes on the Green Onions: I didn’t put the bulb of the green onion in this sauce because I thought it overpowered the herbs. Save the whites and use them in another recipe that calls for onions.
Do us a favor, we want to show the world that plant-based foods are delicious and exciting. So let's connect and share all of this awesomeness with the world. Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
Veganosity is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. We make a small commission when you order from Amazon. It helps us afford the groceries to develop all of our recipes, and to pay for the maintenance of our site. We thank you in advance for your consideration.
Spicy Basil and Parsley Green Sauce
- 2 packed cups of fresh basil leaves
- ½ cup of packed flat parsley leaves
- Four stems from green onions don’t add the white part of the onion unless you want a sharp bite to the sauce
- Juice from one lemon
- 2 tablespoons of olive oil
- ½ cup of shelled pumpkin seeds
- ½ teaspoon of crushed red pepper
- 2 cloves of garlic blanch them to tame some of the bitterness
- 2 teaspoons of ground sea salt
- Ground black pepper to taste
- ¼ cup of water + 2 to 3 tablespoons
- Note: To blanch the garlic put the cloves in boiling water for two minutes. Remove with a slotted spoon.
- Place all of the ingredients in a food processor and process until it’s creamy. Add more or less water depending on how thick you want it to be.
- Store in an airtight container in the refrigerator for up to a week.