Paraben Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto is a serious upgrade from the jarred stuff, blending fresh parsley, raw walnuts, and a bold hit of ginger and turmeric into something that tastes alive. The lemon juice and zest keep everything bright and punchy, while the olive oil pulls it all into a luscious, spoonable paste with just the right amount of texture. Because every ingredient goes straight from your kitchen into the food processor, you have complete control over what ends up in the final product — no preservatives, no synthetic additives, no guesswork. That matters a lot when you're trying to avoid parabens, which can sneak into store-bought condiments and sauces under ingredient names that are easy to overlook. The whole process takes just a few minutes of pulsing and streaming, making it genuinely weeknight-friendly. Slather it on grilled chicken, toss it through pasta, spread it on toast, or use it as a dipping sauce — it's endlessly versatile and keeps well in the fridge for up to five days.
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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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