Cashew Free Turmeric-Ginger Parsley Lemon Pesto
Bright, herby, and punchy with warm spice, this pesto is a serious upgrade from anything you'd find in a jar at the grocery store. Parsley takes center stage here instead of the usual basil, giving it a fresh, slightly grassy backbone that pairs beautifully with the zing of fresh lemon juice and zest. Raw walnuts bring the creamy richness and body you want from a pesto without any trace of cashews — which sneak into a surprising number of store-bought nut-based sauces and blended condiments. The fresh ginger and ground turmeric add a gentle warmth and golden hue that make this feel a little unexpected in the best possible way. Everything comes together in a food processor in just a few pulses, so the effort is minimal but the payoff is huge. Spoon it over roasted vegetables, toss it with pasta, spread it on toast, or use it as a dipping sauce — it's genuinely versatile. Stored in the fridge with plastic wrap pressed against the surface, it stays vibrant and delicious 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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