Coconut Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herbaceous pesto is a serious upgrade from the jarred stuff, built on a base of fresh flat-leaf parsley, raw walnuts, and a punchy combination of lemon juice, lemon zest, and fresh ginger. Ground turmeric gives it a warm golden hue and a subtle earthiness that makes the whole thing feel a little unexpected in the best possible way. Every single ingredient here is naturally free from coconut in any form — no coconut aminos, no coconut oil, no hidden derivatives — so you can blend away without second-guessing the label on anything. The food processor does most of the heavy lifting, and the slow stream of extra virgin olive oil pulls it all together into a thick, spoonable paste with real texture. It's bright, a little peppery, and deeply savory — the kind of thing you'll want to put on pasta, roasted vegetables, grain bowls, grilled chicken, or honestly just a piece of crusty bread. A quick press of plastic wrap against the surface before refrigerating keeps that gorgeous green color intact for up to five days, so you can make a batch ahead and use it all week long.
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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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