Caffeine Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto is a brilliant way to bring bold, complex flavor to your table without a drop of coffee, tea, or anything caffeinated sneaking into the mix. Flat-leaf parsley forms the bright, grassy base, while fresh ginger and ground turmeric add warmth and a gorgeous golden hue that makes the whole thing look almost too pretty to eat. Raw walnuts lend a creamy richness, and a generous hit of lemon juice and zest keeps everything tasting alive and zippy. The food processor does most of the heavy lifting — a few pulses, a slow drizzle of olive oil, and you've got a thick, spoonable sauce ready to go. Spread it over roasted vegetables, toss it with pasta, swirl it into grain bowls, or use it as a punchy sandwich spread. It keeps in the fridge for up to five days, so making a batch at the start of the week pays off in a big way. Fresh, wholesome, and completely free of anything that would keep you up at night — this one earns a permanent spot in the rotation.
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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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