Xanthan Gum Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, golden-tinged pesto is a serious upgrade from the classic basil version — earthy turmeric, bright lemon, and a gentle kick of fresh ginger make every spoonful feel alive. Flat-leaf parsley does the heavy lifting here, giving the sauce a grassy, slightly peppery backbone that pairs beautifully with the warmth of the spices. Raw walnuts add body and a subtle richness without overwhelming the other flavors, and a good pour of extra virgin olive oil pulls it all into a thick, luscious paste right in the food processor. For anyone navigating thickener-free cooking, this recipe is naturally in the clear — there are no stabilizers, gums, or additives anywhere in the ingredient list, just whole foods doing exactly what they're supposed to do. It comes together in minutes and keeps in the fridge for up to five days, so you can stir it into pasta, spread it on toast, or drizzle it over roasted vegetables all week long. The tip about pressing plastic wrap directly onto the surface before sealing is a small move that makes a real difference in keeping that gorgeous green color intact.
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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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