MSG Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto is a serious upgrade from the jarred stuff, built entirely from whole, recognizable ingredients with zero additives or flavor enhancers hiding in the mix. Fresh flat-leaf parsley does the heavy lifting here, bringing a clean, grassy brightness that pairs beautifully with the warmth of ginger and turmeric. Raw walnuts give it body and a subtle earthiness, while fresh lemon juice and zest keep everything tasting alive and punchy. The food processor does most of the work in under a minute, and the result is a thick, spoonable paste that works on pasta, grain bowls, roasted vegetables, grilled proteins — honestly, almost anything. Because every ingredient goes straight from your counter into the bowl, you stay in complete control of what ends up on your plate, which is exactly the point. Store it with a layer of plastic wrap pressed against the surface and it holds beautifully in the fridge for up to five days, so one quick batch carries you through the whole week.
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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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