Almond Free Turmeric-Ginger Parsley Lemon Pesto
Bright, herby, and packed with bold flavor, this pesto is a genuinely exciting alternative to the classic pine nut or almond-based versions you'll find at most stores. Walnuts step in as the nut of choice here, delivering that rich, slightly earthy backbone without any trace of almond — so you can blend away with total confidence. The combination of fresh parsley, ginger, turmeric, and lemon zest gives this sauce a vibrant, almost electric quality that goes way beyond what you'd expect from a condiment. A slow stream of good olive oil pulls everything into a thick, spoonable paste that clings beautifully to pasta, grilled vegetables, or crusty bread. The food processor does most of the heavy lifting, and the whole thing comes together in just a few pulses and a steady pour. It keeps well in the fridge for up to five days, so you can make a batch ahead and reach for it all week long.
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Learn more →Ingredients
6 servings
- 2 cups fresh flat-leaf parsley leaves and tender stems, loosely packed
- 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
- 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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