Vegetarian Turmeric-Ginger Parsley Lemon Pesto
Bright, herby, and loaded with bold flavor, this pesto is a serious upgrade from the jarred stuff sitting on grocery store shelves. Fresh flat-leaf parsley takes center stage instead of basil, giving it an earthy, slightly peppery backbone that pairs beautifully with the warmth of fresh ginger and ground turmeric. Raw walnuts add a creamy richness and just enough texture to keep things interesting, while lemon juice and zest cut through with a zippy brightness that makes the whole thing sing. Everything comes together in a food processor in just a few pulses — no cooking, no fuss, no special equipment beyond what most kitchens already have. The result is a thick, spoonable paste that works on pasta, grain bowls, roasted vegetables, crusty bread, or honestly anything that could use a flavor boost. It keeps in the fridge for up to five days, so you can make a batch on Sunday and reach for it all week long. Plant-based from start to finish, it delivers real depth without relying on cheese or any animal products whatsoever.
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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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