Nutmeg Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto is a bold twist on the classic, swapping basil for a generous heap of flat-leaf parsley and layering in fresh ginger, ground turmeric, and bright lemon for a sauce that feels alive with flavor. The golden hue from the turmeric makes it as visually striking as it is delicious, and the walnuts give it a satisfying, slightly rustic texture that holds up beautifully on pasta, grain bowls, or grilled vegetables. Nutmeg shows up in more sauces and condiments than most people expect, so making your own from scratch is the cleanest way to stay in control of every ingredient. Every component here is straightforward and easy to verify — fresh herbs, citrus, olive oil, and spices you can see and smell for yourself. The food processor does most of the work in under a minute, and the result is a thick, spoonable paste that keeps in the fridge for up to five days. A layer of plastic wrap pressed directly against the surface helps lock in that gorgeous green color, so it looks just as good on day five as it did when you first made it.
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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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