Artificial Food Coloring Free Turmeric-Ginger Parsley Lemon Pesto
That golden-green pesto is proof that the most vibrant sauces don't need a drop of artificial dye to look stunning on the plate. Ground turmeric and fresh parsley do all the color work here, giving you a rich, jewel-toned condiment that's entirely free of synthetic additives. The flavor is bright and layered — herbaceous from the parsley, warm and slightly earthy from the turmeric and ginger, with a sharp citrus lift from fresh lemon juice and zest. Raw walnuts add body and a subtle richness that makes this feel more substantial than your average herb sauce. The whole thing comes together in a food processor in under a minute of active blending, which means you're not far from spooning it over pasta, grilled vegetables, or crusty bread. Store-bought pestos and condiments are some of the sneakiest places to find unnecessary colorants and preservatives, so making your own from scratch is genuinely worth the five minutes it takes. Keep a jar in the fridge and you've got a clean, punchy sauce ready to go 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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