Chicken Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto is a bold departure from the classic basil version, and it delivers serious flavor in every spoonful. 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 earthiness, and the lemon juice and zest keep everything tasting alive and punchy. The entire thing comes together in a food processor in just a few pulses — no cooking, no fuss, no animal products of any kind anywhere in the ingredient list. It's naturally free of poultry and any meat-based components, so you can spread it, toss it with pasta, swirl it into soups, or use it as a dipping sauce without a second thought. Storing it with plastic wrap pressed directly against the surface is a smart little trick that keeps that vivid green color intact for days. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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