Emulsifier Free Turmeric-Ginger Parsley Lemon Pesto
Bright, herby, and loaded with bold flavor, this vibrant pesto brings together fresh parsley, raw walnuts, garlic, ginger, and turmeric in a way that feels both familiar and completely unexpected. The golden hue from the turmeric is stunning, and the lemon juice and zest give it a zippy lift that makes you want to put it on absolutely everything. Store-bought condiments and sauces are notorious for sneaking in additives like lecithin or polysorbates, so blending your own from scratch means you know exactly what's going into the jar. Every ingredient here is whole and recognizable — no stabilizers, no emulsifying agents, just real food doing the work. The food processor does the heavy lifting in under a minute, streaming in extra virgin olive oil until the mixture comes together into a thick, spoonable paste with just the right amount of texture. Spoon it over roasted vegetables, toss it with pasta, spread it on toast, or use it as a dipping sauce — it's endlessly versatile. A thin layer of plastic wrap pressed directly against the surface keeps it brilliantly green in the fridge for up to five days, so you can make a batch and enjoy 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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