Mediterranean Diet Friendly Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto is a serious upgrade from the jarred stuff, built on a base of fresh flat-leaf parsley, raw walnuts, and a generous pour of extra virgin olive oil. The addition of fresh ginger and ground turmeric gives it a warm, slightly earthy depth that sets it apart from anything you'd find on a grocery store shelf. Bright lemon juice and zest keep the whole thing lively and fresh, balancing the richness of the walnuts beautifully. It comes together in a food processor in just a few pulses, making it one of those recipes that feels far more impressive than the effort involved. The ingredient list reads like a Mediterranean pantry greatest hits — heart-healthy olive oil, anti-inflammatory spices, and whole nuts instead of processed fillers. Spoon it over grilled fish, toss it with roasted vegetables, swirl it into grain bowls, or spread it thick on crusty bread. Store it in a jar with plastic wrap pressed against the surface and it stays brilliantly green and ready to use 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!