Seed Oil Free Turmeric-Ginger Parsley Lemon Pesto
This vibrant, herb-forward pesto swaps the usual basil for a full two cups of flat-leaf parsley, giving it a fresh, grassy punch that pairs beautifully with the warmth of fresh ginger and ground turmeric. Extra virgin olive oil is the only fat here — no canola, no sunflower, no mystery blends — so you get a clean, rich base that actually lets the other flavors shine. The walnuts add a gentle creaminess and a little earthy depth, while bright lemon juice and zest keep everything tasting alive and lifted. It all comes together in a food processor in under a minute of active blending, which means you're basically one scrape-down away from something genuinely special. Spoon it over roasted vegetables, stir it into grain bowls, toss it with pasta, or use it as a spread — the texture is thick enough to hold its shape but loose enough to coat whatever you throw at it. Store-bought pestos are notorious for sneaking in refined oils, so making your own is the only real way to know exactly what's in the jar. This one keeps in the fridge for up to five days, so a single batch can quietly upgrade your whole week of meals.
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!