Gelatin Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto is a serious upgrade from the jarred stuff, built entirely from whole, plant-based ingredients that happen to be completely free of animal-derived thickeners or setting agents. Fresh parsley brings a grassy brightness, while raw walnuts add body and a subtle richness that makes the sauce feel luxurious without any dairy. The real magic here is the combination of fresh ginger and ground turmeric, which give the pesto a warm, slightly earthy depth that you just don't get from a classic basil version. A generous hit of lemon juice and zest keeps everything lively and sharp, balancing the richness of the olive oil beautifully. The whole thing comes together in a food processor in just a few pulses — no cooking, no fuss, no questionable additives to decode on a label. Spoon it over roasted vegetables, toss it with pasta, or spread it on crusty bread for a weeknight shortcut that tastes like you put in way more effort than you did. Store it with plastic wrap pressed directly against the surface and it stays brilliantly green 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!