Almond Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant, herb-forward pesto is built on a base of fresh mint and basil, with raw pistachios stepping in as the nut of choice — making it a naturally safe pick for anyone avoiding almonds without sacrificing any of that rich, creamy texture you'd expect from a great pesto. The turmeric and freshly grated ginger give it a warm, golden depth that sets it apart from anything you'd find in a jar at the grocery store. A hit of lemon juice and zest keeps everything bright, while the optional pinch of cayenne adds just enough heat to make it interesting. The whole thing comes together in a food processor in a matter of minutes, pulsing down to a thick, slightly textured paste that's equally good as a spread, a dip, or drizzled over roasted vegetables and grains. Pressing a thin layer of olive oil over the surface before storing keeps it fresh and vibrant in the fridge. It's the kind of sauce that makes you want to put it on everything — and honestly, you probably should.
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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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