Nightshade Free Turmeric-Ginger Parsley Lemon Pesto
Bright, herby, and packed with bold flavor, this pesto is a brilliant alternative to the classic basil version — and it skips tomatoes, peppers, and every other nightshade without sacrificing a single bit of excitement. Flat-leaf parsley forms the vibrant green base, while fresh ginger and ground turmeric add warmth and depth that make this sauce feel genuinely special. Raw walnuts bring a creamy richness, and a generous hit of lemon juice and zest keeps everything tasting lively and fresh. The whole thing comes together in a food processor in just a few pulses, so you're not standing over the stove or wrestling with complicated technique. Spoon it over grilled chicken, toss it with pasta, swirl it into soups, or spread it on crusty bread — it's the kind of versatile condiment that earns permanent fridge real estate. Store-bought pesto almost always contains ingredients that can be tricky to verify, so making your own means you know exactly what's in the jar. It keeps for up to five days in the refrigerator, 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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