Fish Free Turmeric-Ginger Parsley Lemon Pesto
Bright, bold, and packed with anti-inflammatory goodness, this vibrant green pesto is a serious upgrade from anything you'd find in a jar at the store. Flat-leaf parsley forms the herbaceous base, while fresh ginger and ground turmeric give it a warm, slightly earthy kick that makes it genuinely unlike any pesto you've had before. Raw walnuts add body and a subtle richness, and a generous hit of lemon juice and zest keeps everything tasting alive and fresh. The whole thing comes together in a food processor in under a minute of active blending — just pulse, stream in the olive oil, and you're done. Traditional pesto recipes often call for anchovies or are made alongside fish-based sauces in commercial kitchens, so making it from scratch here means you're fully in control of every single ingredient. Spoon it over roasted vegetables, toss it with pasta, spread it on crusty bread, or use it as a punchy marinade — it's endlessly versatile. Stored with plastic wrap pressed directly against the surface, it stays brilliantly green and fresh 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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