Low Sodium Turmeric-Ginger Parsley Lemon Pesto

Total time10 min

Prep time10 min

Cook time0 min

Low Sodium Turmeric-Ginger Parsley Lemon Pesto

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Ingredients

6 servings

2 cups fresh flat-leaf parsley leaves and tender stems, loosely packed
Parsley Fresh Italian Parsley Organic Parsley Bunch H-E-B Texas Roots Fresh Organic Italian Parsley Organic Italian Parsley
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⅓ cup raw walnuts
2 cloves garlic, peeled
1 tsp fresh ginger, peeled and roughly chopped
½ tsp ground turmeric
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
⅓ cup extra virgin olive oil
1–2 tbsp water, as needed to thin (optional)

Instructions

1
Add the parsley, walnuts, garlic, ginger, turmeric, lemon juice, lemon zest, salt, and black pepper to a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the ingredients are roughly combined.
2
With the processor running, stream in the olive oil in a slow, steady pour until the pesto comes together into a thick, slightly textured paste, about 20–30 seconds. Stop and scrape down the sides once midway through.

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