Soy Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant pesto swaps basil for fresh flat-leaf parsley and layers in warm ground turmeric and bright fresh ginger, making it anything but ordinary. The result is a thick, spoonable sauce with grassy, citrusy, and subtly spiced notes that work beautifully on pasta, grain bowls, roasted vegetables, or spread across a piece of crusty bread. Raw walnuts give it body and a gentle richness, while a generous hit of fresh lemon juice and zest keeps everything tasting alive and punchy. The whole thing comes together in a food processor in just a few pulses — no cooking required, no complicated technique. Store-bought pesto and many jarred sauces can sneak in unexpected additives, but this one is built entirely from whole, recognizable ingredients you control from start to finish. Pressing plastic wrap directly against the surface before refrigerating is a smart little trick that keeps that gorgeous green color intact for days. Make a batch on Sunday and you'll find yourself reaching for it 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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