Gluten 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 store. Fresh flat-leaf parsley takes center stage, backed by raw walnuts, zippy lemon, and a warming punch of fresh ginger and turmeric that makes the whole thing feel alive. Every single ingredient here is naturally free of gluten, so there's no need to scrutinize labels or worry about hidden wheat starch sneaking into your sauce. The food processor does all the heavy lifting — a few pulses, a slow drizzle of good olive oil, and you're done. It's thick, spoonable, and endlessly versatile: toss it with roasted vegetables, swirl it into soup, spread it on rice cakes, or use it as a dipping sauce for whatever you've got on hand. The turmeric gives it a gorgeous golden-green hue that looks stunning on the plate, and the lemon zest keeps the flavor bright rather than muddy. Make a batch on Sunday and you'll find yourself reaching for it all week long.
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!