Turkey 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 base, blending with raw walnuts, garlic, bright lemon juice and zest, and a warming hit of fresh ginger and ground turmeric that gives the whole thing a gorgeous golden-green hue. The flavor is bold and layered — grassy, citrusy, slightly earthy — with a thick, spoonable texture that clings beautifully to pasta, roasted vegetables, grain bowls, or crusty bread. Since every single ingredient here is naturally plant-based and poultry-free, there's no label-reading required and no swaps needed. The food processor does all the heavy lifting in just a few pulses, making this an incredibly low-effort sauce with a high-impact payoff. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have a flavor-packed condiment ready to go 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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