Wheat Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herbaceous pesto is a serious upgrade from the jarred stuff, and it comes together in minutes with just a food processor and a handful of fresh ingredients. Parsley takes center stage here instead of basil, giving it a bold, grassy brightness that pairs beautifully with the warmth of fresh ginger and earthy turmeric. Walnuts bring a creamy richness and a little texture, while lemon juice and zest keep everything tasting alive and punchy. Every single ingredient in this recipe is naturally free of wheat, so there's no substituting or label-scanning required — just straightforward, wholesome cooking. It's incredibly versatile too: spoon it over roasted vegetables, swirl it into soups, toss it with your favorite gluten-free pasta, or spread it on rice cakes for a quick snack. The tip about pressing plastic wrap directly against the surface before refrigerating is a small but brilliant move 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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