Anti Inflammatory Turmeric-Ginger Parsley Lemon Pesto
Bright, herby, and loaded with ingredients that pull serious anti-inflammatory weight, this pesto is the kind of condiment that earns a permanent spot in your fridge rotation. Fresh parsley brings a clean, grassy backbone, while turmeric and ginger add warmth and a subtle earthiness that makes this feel like way more than a standard sauce. Raw walnuts give it body and a gentle richness, and the double hit of lemon juice and zest keeps everything tasting alive and vibrant. The whole thing comes together in a food processor in just a few minutes — pulse, stream in the olive oil, taste, and you're done. Spoon it over roasted vegetables, stir it into grains, swipe it on grilled chicken, or use it as a dip; it genuinely works everywhere. Making a batch at home means you control every ingredient, with no fillers or refined oils sneaking in the way they can with store-bought alternatives. One jar makes six servings and keeps in the fridge for up to five days, so a little Sunday prep goes a long way all week.
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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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