Eggless Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herby 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. Flat-leaf parsley forms the bright, grassy base, while raw walnuts add body and a gentle richness that makes the texture satisfyingly thick without any dairy or eggs in sight. Fresh ginger and ground turmeric give it a warm, slightly earthy kick that sets it apart from a classic basil version, and the lemon juice and zest keep everything tasting alive and punchy. Because the whole recipe is built around whole-food plant ingredients and good olive oil, there's nothing to swap or worry about — it's naturally free of eggs from the ground up. Streaming the oil in slowly while the processor runs is the small technique that pulls it all together into a glossy, cohesive paste rather than a chunky mess. Spoon it over roasted vegetables, toss it with pasta, spread it on toast, or use it as a dipping sauce — it's the kind of condiment that makes everything it touches taste more interesting. Store it in a jar with plastic wrap pressed 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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