Honey Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto is a bold departure from the classic basil version, leaning on bright flat-leaf parsley, warm turmeric, and a hit of fresh ginger for a sauce that feels both earthy and alive. The lemon juice and zest cut right through the richness of the walnuts and olive oil, giving every spoonful a clean, zippy finish that works beautifully on pasta, grain bowls, roasted vegetables, or even spread across a piece of crusty bread. Every single ingredient here is naturally free of added sweeteners — no hidden syrups, no sneaky drizzles, nothing to second-guess — so you can blend and serve with total confidence. The food processor does all the heavy lifting, and the whole thing comes together in just a few pulses and a slow stream of olive oil. Turmeric gives the pesto a gorgeous golden hue that makes it look as interesting as it tastes, and the ginger adds a subtle warmth that keeps you going back for another bite. Store it with a layer of plastic wrap pressed directly against the surface and it stays brilliantly green and fresh in the fridge for up to five days — if it lasts that 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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