Lactose Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto is a total departure from the classic basil-and-parmesan version — and honestly, it might be even more exciting. Fresh flat-leaf parsley brings a clean, grassy brightness, while ginger and turmeric add a warm, earthy depth that makes every spoonful feel a little unexpected. A generous hit of lemon juice and zest keeps things lively and sharp, balanced by the richness of raw walnuts and good extra-virgin olive oil. Because the whole recipe is built on plants and healthy fats with zero dairy in sight, it works beautifully for anyone navigating lactose sensitivity without needing any swaps or substitutions. The food processor does all the heavy lifting in under a minute, and the result is a thick, spoonable sauce that's endlessly versatile — toss it with pasta, swipe it on toast, or use it as a dip for roasted vegetables. 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, ready to upgrade whatever you're cooking next.
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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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