Mushroom Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto is a serious upgrade from the jarred stuff, packing bright lemon, warming ginger, and earthy turmeric into a sauce that works on pasta, grain bowls, grilled proteins, roasted vegetables, and more. The base is fresh flat-leaf parsley rather than basil, which gives it a clean, slightly peppery backbone that holds up beautifully to bold flavors. Raw walnuts add richness and a subtle bitterness that balances the citrus, while the turmeric lends a gorgeous golden hue and a gentle warmth you'll notice in every bite. For anyone navigating a mushroom-free lifestyle, pesto can actually be a tricky category — some store-bought versions sneak in umami boosters or blended sauces with fungal-derived ingredients — but everything here is straightforward and plant-based with zero ambiguity. The whole thing comes together in a food processor in just a few pulses, making it one of those recipes that feels far more impressive than the effort involved. A slow stream of good olive oil is the key to getting that thick, spoonable consistency, and a layer of plastic wrap pressed directly against the surface keeps it brilliantly green in the fridge 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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