Pescatarian Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto is a serious upgrade from the jarred stuff, built on a base of fresh flat-leaf parsley and brightened with lemon juice, lemon zest, and a hit of fresh ginger that makes every spoonful feel alive. Ground turmeric adds a warm, golden depth that you don't usually find in a classic pesto, and raw walnuts bring a buttery richness that ties everything together beautifully. The whole thing comes together in a food processor in under a minute, which means you're basically one streaming pour of olive oil away from something genuinely impressive. It's endlessly versatile — spoon it over grilled fish, toss it with pasta, swipe it across a grain bowl, or use it as a dipping sauce for crusty bread. Because every ingredient is whole and plant-based, there's no guesswork about what's in it, which is a quiet relief when you're cooking with intention. Store it in a jar with plastic wrap pressed against the surface and it keeps its gorgeous green color in the fridge for up to five days, ready to elevate whatever you're making next.
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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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