Beef Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, plant-based pesto is a bold departure from the classic basil version, and honestly, it might become your new obsession. Fresh flat-leaf parsley brings a clean, grassy brightness, while ginger and turmeric add warmth and a gorgeous golden hue that makes the whole thing look as good as it tastes. Raw walnuts give it body and a subtle richness, and the lemon juice and zest keep everything lively and sharp. The food processor does all the heavy lifting — a few pulses, a slow drizzle of olive oil, and you're done in minutes. It's completely free of any animal products, so it works beautifully across a wide range of meals without any substitutions or workarounds needed. Spoon it over roasted vegetables, toss it with pasta, spread it on crusty bread, or use it as a dipping sauce — the possibilities are genuinely endless. Store it in the fridge with plastic wrap pressed right against the surface and it stays bright and fresh for up to five days.
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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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