Carrageenan Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto is a serious upgrade from the jarred stuff, layering bright parsley with warm turmeric, zippy fresh ginger, and a generous hit of lemon for a sauce that feels both bold and fresh. It comes together entirely in a food processor with whole, recognizable ingredients — no emulsifiers, stabilizers, or thickeners of any kind, which is exactly what makes it a smart choice when you're navigating additives commonly hidden in store-bought condiments and sauces. Raw walnuts bring a creamy richness that holds everything together, while extra virgin olive oil gets streamed in slowly to create that thick, luscious texture without any shortcuts. The turmeric gives it a gorgeous golden hue and a subtle earthiness that plays beautifully against the brightness of the lemon juice and zest. It's endlessly versatile — spoon it over roasted vegetables, toss it with pasta, spread it on toast, or use it as a dipping sauce straight from the jar. A quick press of plastic wrap against the surface before refrigerating keeps the color vivid and the flavor fresh for 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!