Shellfish 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 bright, grassy base, while raw walnuts add a creamy richness that makes the texture feel luxurious without being heavy. A hit of fresh ginger and ground turmeric give it a warm, slightly earthy depth that sets it apart from a classic basil version, and the lemon juice and zest keep everything tasting alive and punchy. The whole thing comes together in a food processor in just a few minutes — pulse, stream in the olive oil, taste, and you're done. Since every ingredient here is straightforward and plant-based, there's no need to scan labels or worry about hidden seafood derivatives that sometimes sneak into store-bought sauces and condiments. Spoon it over roasted vegetables, toss it with pasta, spread it on toast, or use it as a dipping sauce — it's genuinely one of those recipes that makes everything it touches taste more interesting. Stored in the fridge with plastic wrap pressed against the surface, it stays beautifully green and ready to use 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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