Pistachio Free Turmeric-Ginger Parsley Lemon Pesto
Pesto is one of those sauces that feels endlessly versatile, and this vibrant green version brings something genuinely exciting to the table. Fresh flat-leaf parsley forms the base, blended with raw walnuts, garlic, bright lemon juice and zest, and a warming hit of fresh ginger and ground turmeric that gives the whole thing a golden-tinged, slightly earthy depth. Traditional pesto recipes often call for pine nuts or pistachios, but walnuts step in beautifully here, delivering that same creamy richness without any concern about cross-contact with tree nuts you're trying to avoid. The food processor does most of the heavy lifting — a few pulses, a slow drizzle of olive oil, and you're looking at a thick, spoonable sauce with real texture and personality. It works tossed through pasta, spread on crusty bread, dolloped over roasted vegetables, or stirred into grain bowls. The lemon keeps everything tasting fresh and bright, while the turmeric and ginger add a subtle warmth that makes this pesto feel a little more interesting than anything you'd grab off a store shelf. Make a jar on the weekend 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!