Low Sugar Turmeric-Ginger Parsley Lemon Pesto
This vibrant, golden-tinged pesto is a serious upgrade from the jarred stuff, layering the brightness of fresh parsley and lemon with the warm, earthy depth of turmeric and ginger. Every ingredient earns its place — raw walnuts add body and a subtle richness, while fresh lemon juice and zest keep the whole thing lively and sharp. Because it's built entirely from whole, real-food ingredients, there's nothing hidden in here that doesn't belong, and absolutely no sweeteners sneaking in the way they sometimes do in store-bought condiments and sauces. The food processor does the heavy lifting in under a minute, bringing everything together into a thick, spoonable paste that's as versatile as it is bold. Toss it with roasted vegetables, swirl it into grain bowls, spread it on grilled chicken, or use it as a dip — it holds its own in just about any application. Stored with a layer of plastic wrap pressed right against the surface, it stays bright and fresh in the fridge for up to five days, making it an easy, make-ahead staple worth keeping on hand.
About FigFig 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!