Paleo Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herbaceous 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. Every ingredient is completely grain-free and dairy-free, so it fits naturally into a whole-foods approach without any substitutions or workarounds. The food processor does all the heavy lifting in under a minute, and the result is a thick, spoonable paste that's earthy, citrusy, and just a little bit bold. Spoon it over roasted vegetables, grilled chicken, cauliflower rice, or use it as a dipping sauce — it's endlessly versatile. The turmeric and ginger combo also means you're getting some serious anti-inflammatory firepower packed into every tablespoon. Make a batch on Sunday and it keeps in the fridge for up to five days, ready to make any weeknight meal feel a little more special.
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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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