Fructose Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto is a serious upgrade from the jarred stuff, built on a base of fresh flat-leaf parsley, raw walnuts, and a punchy hit of lemon that makes every spoonful feel alive. Ground turmeric and fresh ginger give it a warm, earthy depth that sets it apart from anything you'd find on a grocery store shelf. For anyone navigating fructose sensitivities, pesto can be a surprisingly tricky condiment — but this one keeps things clean, leaning on whole, low-fructose ingredients without any added sweeteners or high-fructose culprits hiding in the mix. The food processor does all the heavy lifting in under a minute, and the result is a thick, spoonable paste that's endlessly versatile — toss it with pasta, swipe it across grilled chicken, or use it as a bold dipping sauce. A slow stream of extra virgin olive oil brings everything together into a glossy, cohesive texture that clings beautifully to whatever you pair it with. It keeps in the fridge for up to five days, so you can make a batch ahead and reach for 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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