Nitrate & Nitrite Free Turmeric-Ginger Parsley Lemon Pesto
Bright, herby, and loaded with bold flavor, this vibrant pesto is a serious upgrade from anything you'd find in a jar at the store. Fresh flat-leaf parsley forms the base, blending with raw walnuts, garlic, and a hit of fresh ginger for a sauce that's earthy, zesty, and a little unexpected. Ground turmeric adds a warm golden hue and a subtle depth that makes the whole thing feel almost luxurious. A generous squeeze of lemon juice and a bit of zest keep it lively and fresh, while extra virgin olive oil pulls everything into a silky, spoonable consistency. Because every single ingredient here is whole and unprocessed, you never have to second-guess what's in it — no cured meats, no packaged shortcuts, no hidden additives of any kind. It comes together in a food processor in just a few minutes, and it keeps in the fridge for up to five days, making it an easy go-to for drizzling over roasted vegetables, tossing with pasta, or spreading onto crusty bread. Once you taste how much personality a handful of pantry staples can pack, the store-bought stuff really won't stand a chance.
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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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