Peanut Free Turmeric-Ginger Parsley Lemon Pesto
Bright, herby, and loaded with bold flavor, this pesto is a serious upgrade from anything you'd find in a jar at the grocery store. Fresh flat-leaf parsley forms the base, blended with raw walnuts, garlic, zingy fresh ginger, and a generous hit of lemon juice and zest for a sauce that's vibrant and alive. Ground turmeric adds a warm, earthy undertone and a gorgeous golden hue that makes the finished pesto look as good as it tastes. The whole thing comes together in a food processor in just a few pulses, so you're not standing over a stove or doing any complicated prep. Store-bought pestos can be a minefield when you're avoiding peanuts due to shared facility warnings, but making it yourself with these straightforward ingredients means you know exactly what's in every spoonful. Spoon it over pasta, swirl it into grain bowls, spread it on toast, or use it as a dipping sauce — it's endlessly versatile. Stored in the fridge with plastic wrap pressed against the surface, it stays brilliantly green and ready to go 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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