Low Sugar Turmeric-Ginger Mint Pistachio Pesto
This vibrant pesto is a serious upgrade from the jarred stuff, layering fresh mint and basil with buttery pistachios, warm turmeric, and a bright hit of grated ginger. The result is something deeply aromatic — herby and citrusy with a gentle warmth that builds in the best way. Because it comes together entirely in a food processor with whole, recognizable ingredients, there's no hidden sweetness to worry about, just pure flavor from the herbs, nuts, and lemon. It's naturally free of any added sweeteners, which makes it a surprisingly versatile condiment for people keeping a close eye on what goes into their food. Spread it over grilled chicken or fish, toss it with roasted vegetables, swirl it into grain bowls, or use it as a dip for warm flatbread — it holds its own in just about any direction you take it. A thin layer of olive oil pressed over the surface before storing keeps it brilliantly green and fresh. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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Learn more →Ingredients
6 servings
- 1 cup fresh mint leaves, packed
- 1 cup fresh basil leaves, packed
- ½ cup raw shelled pistachios
- 1 tsp ground turmeric
- 1 tsp fresh ginger, peeled and finely grated
- 2 cloves garlic, roughly chopped
- 2 tbsp fresh lemon juice (about 1 lemon)
- ½ tsp lemon zest
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- ⅓ cup extra virgin olive oil
- 1–2 tbsp water, as needed
- pinch of cayenne pepper (optional)
Instructions
- 1
Add the mint, basil, pistachios, turmeric, grated ginger, garlic, lemon juice, lemon zest, salt, black pepper, and cayenne (if using) to the bowl of a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the herbs are broken down.
- 2
With the processor running, stream in the olive oil through the feed tube until the pesto comes together into a thick, slightly textured paste, about 20–30 seconds. Scrape down the sides once midway through.
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