Pork 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 store. Fresh flat-leaf parsley forms the base, blending with raw walnuts, garlic, bright lemon juice, and a warming hit of fresh ginger and ground turmeric that gives the whole thing a gorgeous golden-green hue. The result is bold, earthy, and a little citrusy — the kind of sauce that makes you want to put it on absolutely everything. Since every ingredient here is plant-based and naturally free of pork or pork-derived products, there's no label-reading stress involved, just straightforward, clean cooking. The food processor does most of the heavy lifting, and the whole thing comes together in just a few minutes of pulsing and streaming in good olive oil. It's equally at home tossed through pasta, spread on flatbread, spooned over roasted vegetables, or used as a dipping sauce for crusty bread. Make a batch on Sunday and you'll be reaching for that jar all week long.
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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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