Lupin Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant pesto is a bold twist on the classic, swapping basil for fresh flat-leaf parsley and layering in warm ground turmeric, bright lemon zest, and a hit of fresh ginger that makes every spoonful feel alive. The walnuts bring a creamy, slightly earthy richness that holds the whole sauce together beautifully. Everything comes together in a food processor in just a few pulses, so you get a thick, textured paste with real character — not a smooth, featureless sauce. Lupin flour and lupin-based thickeners have quietly crept into a surprising number of store-bought pestos and condiments, so making your own from scratch is genuinely the safest and most satisfying route. Every ingredient here is straightforward and easy to verify, which means you can spoon this generously over pasta, grilled chicken, roasted vegetables, or crusty bread without a second thought. The lemon juice keeps the flavor sharp and fresh, and pressing plastic wrap directly onto the surface before refrigerating helps it stay a gorgeous, vivid green for 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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