Capsaicin Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto is a bold departure from the classic basil version, leaning on flat-leaf parsley, warm turmeric, and bright lemon for a flavor that feels both fresh and deeply satisfying. For anyone avoiding capsaicin, pesto can actually be a surprisingly tricky category — many store-bought versions sneak in red pepper flakes or chili-spiked oils — but every ingredient here is completely heat-free and easy to verify. The combination of raw walnuts and extra virgin olive oil gives the sauce a rich, creamy body, while fresh ginger adds just enough warmth and complexity without any burn. A generous hit of lemon juice and zest keeps everything lively and bright, so the finished pesto tastes anything but plain or restricted. The whole thing comes together in a food processor in just a few pulses, making it genuinely weeknight-friendly. Spoon it over pasta, swirl it into grain bowls, spread it on toast, or use it as a dipping sauce — it's the kind of versatile condiment that earns a permanent spot in your fridge rotation.
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!