Pregnancy Friendly Turmeric-Ginger Parsley Lemon Pesto
Bright, herby, and packed with ingredients that genuinely pull their weight during pregnancy, this vibrant pesto is a brilliant way to get more nourishment into everyday meals without any fuss. Parsley is a surprisingly rich source of folate and vitamin C, while fresh ginger offers gentle digestive support — both welcome additions when your body is working overtime. The walnuts bring healthy fats and a satisfying creaminess, and the turmeric adds a warm, earthy depth that makes this pesto taste far more complex than a five-minute blitz in the food processor has any right to produce. Lemon juice and zest keep everything tasting fresh and lively, cutting through the richness of the olive oil beautifully. The whole thing comes together in one bowl of a food processor, which means minimal cleanup and maximum reward. Spoon it over pasta, swirl it into soups, spread it on toast, or use it as a dipping sauce — it's endlessly versatile and keeps in the fridge for up to five days, so you can make a batch at the start of the week and reach for it whenever hunger strikes fast.
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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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