Pecan Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto is a serious upgrade from anything you'd find in a jar at the grocery store. Fresh flat-leaf parsley forms the base, brightened with a generous squeeze of lemon juice and a hit of zest, while raw walnuts bring the creamy, nutty body you'd expect from a classic pesto — no tree nuts that commonly trigger concern anywhere in the ingredient list. Ground turmeric and fresh ginger push this sauce into genuinely exciting territory, adding warmth and a subtle earthiness that pairs beautifully with the bright citrus. The whole thing comes together in a food processor in just a few pulses and a slow drizzle of good olive oil, making it as easy as it is impressive. Spoon it over roasted vegetables, toss it with pasta, spread it on crusty bread, or use it as a marinade — it's the kind of versatile sauce that quietly becomes a weekly staple. Stored with a layer of plastic wrap pressed directly against the surface, it keeps its gorgeous green color 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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