This is one of my all time favorite herb sauces.

It's light and crisp with the perfect blend of sour and spice. Perfect on grilled fish, shrimp, chicken, or as a dip for crudite.

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Makes about 1 cup

1 garlic clove

1 tablespoon toasted pine nuts

2 packed cups of fresh parsley

pinch of red chili flakes, or as much as you want

grated zest of 1 lemon

juice from 1 lemon

1/2 cup olive oil


  1. Place the garlic clove and pine nuts in a food processor and finely chop.
  2. Add parsley, chili and lemon and mix well.
  3. Add the oil, a little at a time, chop until you have a smooth sauce.
  4. Season with salt to taste.
  5. Keeps in the fridge for 3-4 days.


Photography by Paul "Sweet Paul" Lowe

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