Red Meat Allergy Friendly Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herby pesto is built entirely from plants — parsley, walnuts, garlic, fresh ginger, and a generous hit of lemon — so there's zero concern about red meat or meat-derived ingredients sneaking in anywhere. The turmeric gives it a warm, golden undertone that makes it look as striking as it tastes, while the lemon juice and zest keep everything bright and punchy. Fresh ginger adds a subtle heat that plays beautifully against the grassy parsley, and the walnuts bring just enough richness to make this feel satisfying rather than sparse. It comes together in a food processor in well under five minutes, which means you're basically one quick blitz away from a sauce that works on pasta, grain bowls, roasted vegetables, or spread thick across a piece of crusty bread. The olive oil streams in while the processor runs, creating a thick, slightly textured paste that's a world away from the jarred stuff. Store it with plastic wrap pressed directly against the surface and it stays a gorgeous, vivid green in the fridge for up to five days — though it rarely lasts that 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!