Celery Free Turmeric-Ginger Parsley Lemon Pesto
Bright, herby, and packed with bold flavor, this pesto is a serious upgrade from the jarred stuff sitting on grocery store shelves. Flat-leaf parsley takes center stage here, bringing a fresh, grassy punch that pairs beautifully with the warmth of fresh ginger and earthy ground turmeric. Walnuts add a creamy richness and just enough texture to keep things interesting, while lemon juice and zest cut through with a zippy brightness that makes the whole thing sing. The food processor does most of the heavy lifting — a few pulses, a slow drizzle of olive oil, and you've got a vibrant, spoonable sauce in under five minutes. Every single ingredient in this recipe is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved. It's endlessly versatile too — swirl it into pasta, spoon it over roasted vegetables, spread it on toast, or use it as a dipping sauce for whatever you have on hand. Make a batch on Sunday and it'll quietly improve everything you eat for the next 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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