Vegan Turmeric-Ginger Parsley Lemon Pesto
This pesto is bright, bold, and completely plant-based without any compromises — no cheese, no dairy, just a lineup of whole ingredients that deliver serious depth. Flat-leaf parsley forms the herbaceous backbone, while raw walnuts bring a creamy richness that makes the texture feel indulgent and satisfying. Fresh ginger and ground turmeric push this well beyond a standard pesto, adding warmth and a subtle earthiness that pairs beautifully with the sharp hit of lemon juice and zest. The food processor does most of the heavy lifting, and the whole thing comes together in just a few pulses and a slow drizzle of good olive oil. It's the kind of sauce that makes you want to put it on everything — pasta, roasted vegetables, grain bowls, crusty bread, you name it. Store it in a jar with plastic wrap pressed directly against the surface and it stays vivid and fresh in the fridge for up to five days, ready whenever you need a flavor upgrade.
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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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