Sesame Free Turmeric-Ginger Parsley Lemon Pesto
Bright, herby, and packed with bold flavor, this pesto is a genuinely exciting alternative to the classic basil version. Fresh flat-leaf parsley forms the base, while raw walnuts bring a creamy richness that holds everything together without a drop of tahini or any seed-based ingredient in sight — making it a natural fit for anyone navigating sesame concerns. The combination of fresh ginger, ground turmeric, and a generous hit of lemon juice gives it a warm, slightly citrusy edge that feels vibrant and a little unexpected. Store-bought pestos and sauces can be a minefield when it comes to hidden sesame or shared-facility warnings, so blending your own in a food processor puts you fully in control of every ingredient. The whole process comes together in just a few pulses and a slow drizzle of olive oil, resulting in a thick, spoonable paste with real texture and depth. It keeps in the fridge for up to five days, so you can stir it into pasta, spread it on toast, or dollop it over roasted vegetables 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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