Chestnut Free Turmeric-Ginger Parsley Lemon Pesto
Bright, herby, and punchy with warm spice, this vibrant pesto is the kind of sauce that makes you want to put it on absolutely everything. Flat-leaf parsley forms the green base, blended with raw walnuts, fresh ginger, and ground turmeric for a flavor that's earthy, citrusy, and just a little unexpected. The lemon juice and zest cut right through the richness of the olive oil, keeping every spoonful lively and fresh. Traditional pesto recipes can sometimes call for pine nuts or other tree nuts that raise concerns, but walnuts are the only nut here, and the ingredient list is completely transparent — no hidden fillers or mystery additions. It comes together in a food processor in just a few pulses, making it genuinely weeknight-friendly. Spoon it over roasted vegetables, toss it with pasta, or spread it on crusty bread — the uses are practically endless. Store it with a layer of plastic wrap pressed directly against the surface and it stays brilliantly green in the fridge 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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