Cinnamon Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto is a serious upgrade from the jarred stuff, and it comes together in minutes with just a food processor and a handful of fresh ingredients. Parsley takes center stage here, bringing a clean, grassy brightness that pairs beautifully with the warmth of fresh ginger and earthy turmeric. Toasted walnuts add body and a subtle richness, while lemon juice and zest keep everything lively and sharp. For anyone navigating a cinnamon sensitivity, pesto can actually be a surprisingly tricky condiment category — many store-bought blends and spice-forward sauces sneak in unexpected warming spices. Every single ingredient in this recipe is straightforward and easy to verify, so you can blend with confidence. Spoon it over roasted vegetables, toss it with pasta, spread it on flatbread, or use it as a dipping sauce — it's endlessly versatile and keeps well 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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