BHA & BHT Free Turmeric-Ginger Parsley Lemon Pesto
Bright, herby, and loaded with bold flavor, this pesto is a serious upgrade from anything you'd find in a jar at the grocery store — and that's exactly the point. Store-bought condiments and sauces are some of the sneakiest sources of synthetic preservatives like BHA and BHT, which show up in oils, packaged nuts, and pre-made spreads without much fanfare on the label. This version is built entirely from whole, fresh ingredients — flat-leaf parsley, raw walnuts, real lemon juice, and extra virgin olive oil — so you know exactly what's going into it. The turmeric and fresh ginger push it well beyond a classic basil pesto, giving it a warm, slightly earthy depth that pairs beautifully with the brightness of the lemon zest. It comes together in a food processor in just a few pulses, making it genuinely weeknight-friendly. Spoon it over grilled chicken, toss it with pasta, spread it on toast, or use it as a dipping sauce — it's versatile enough to earn a permanent spot in your weekly rotation. Stored with plastic wrap pressed directly against the surface, it stays vibrant and fresh in the fridge for up to five days.
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!