• 3 cups loosely packed parsley leaves
  • ¼ cup chopped red onion
  • 2 cloves garlic
  • 10 kalamata olives, pitted
  • ½ teaspoon sea or Himalayan salt
  • ½ cup extra virgin olive oil
  • 1 lemon juiced (about 2 tablespoons)
  • Slices of fresh carrot or cucumber


  1. Combine all ingredients in a high-powered blender or food processor.
  2. Blend on low speed for a few seconds until a thick paste forms.
  3. Serve on raw vegetable slices or root vegetable chips.


Keeps for several days in a sealed container in the refrigerator. May substitute cilantro or basil for parsley.

Adapted from The Autoimmune Paleo Cookbook

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