Low Iodine Turmeric-Ginger Parsley Lemon Pesto
Bright, herby, and layered with warm spice, this pesto is a serious upgrade from anything you'd find in a jar at the store. Parsley takes center stage here — and it's a genuinely great choice for anyone navigating iodine restrictions, since it's a safe, flavorful green that delivers big without any of the seaweed or seafood ingredients that make so many sauces off-limits. Raw walnuts add richness and body, while fresh ginger and ground turmeric give the whole thing an earthy, golden warmth that feels almost exotic for a condiment this easy to make. A generous hit of lemon juice and zest keeps it bright and punchy, balancing the deeper spice notes beautifully. The whole thing comes together in a food processor in just a few pulses — no cooking required, no complicated technique. Spoon it over roasted vegetables, stir it into pasta, spread it on toast, or use it as a dipping sauce; it's the kind of versatile recipe that quietly becomes a weekly staple. Store it with plastic wrap pressed right against the surface and it stays vivid 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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