Mustard Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto is a serious upgrade from anything you'd find in a jar at the store. Fresh flat-leaf parsley forms the base, blended with raw walnuts, garlic, bright lemon juice and zest, and a warming hit of fresh ginger and ground turmeric that gives the whole thing a gorgeous golden-green hue. The result is bold, earthy, and a little citrusy — the kind of sauce that makes you want to put it on everything. Store-bought condiments and sauces are notorious hiding spots for mustard in its many forms, but this one is made entirely from scratch with clean, straightforward ingredients so there's nothing to second-guess. The food processor does most of the work in under a minute, and the olive oil streams in to pull it all into a thick, spoonable paste with just the right texture. It keeps in the fridge for up to five days, so you can make a batch ahead and reach for it all week — tossed with pasta, spread on toast, or spooned over roasted vegetables.
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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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