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Spicy Basil and Parsley Green Sauce

A fresh, bright, healthy green sauce made with basil, flat leaf parsley, and crushed red pepper.
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Course: sauce
Cuisine: American
Diet: Vegan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 112kcal
Author: Linda & Alex
Cost: $6


  • 1 food processor


  • 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.
  • Enjoy!


Store in an airtight container for up to 5 days. 
Freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator. 
Nutrition Disclaimer


Serving: 2tablespoon | Calories: 112kcal | Carbohydrates: 2g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 1172mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 718IU | Vitamin C: 11mg | Calcium: 19mg | Iron: 1mg
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