Candida Diet Friendly Miso-Sesame Parsley Lemon Pesto

Total time15 min

Prep time10 min

Cook time5 min

Candida Diet Friendly Miso-Sesame Parsley Lemon Pesto

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 cups fresh flat-leaf parsley leaves and tender stems, loosely packed
3 tbsp raw sesame seeds
2 tbsp white miso paste
Thrive Market Organic White Miso Paste Trader Joe’s White Miso Paste Waitrose Cooks' Ingredients White Miso Paste
Yamabuki Shiro White Miso Fermented Soybean Paste, 17.6 Oz
See all
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
2 cloves garlic, roughly chopped
¼ tsp ground ginger
¼ tsp black pepper
⅓ cup extra-virgin olive oil
1–2 tbsp water, as needed to thin
¼ tsp red pepper flakes (optional)

Instructions

1
Add the raw sesame seeds to a small dry skillet over medium heat. Toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely — they can brown quickly. Transfer immediately to a plate to cool for 2 minutes.
2
Combine the parsley, toasted sesame seeds, white miso paste, lemon juice, lemon zest, garlic, ground ginger, black pepper, and red pepper flakes (if using) in a food processor or blender. Pulse 8–10 times until the parsley is roughly broken down and the mixture looks coarsely chopped.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!