This vibrant, herb-forward pesto is a serious upgrade from anything you'd find in a jar at the grocery store. Bright mint and basil come together with buttery raw pistachios, creating a sauce that's bold, fresh, and just a little unexpected. The real stars here are turmeric and freshly grated ginger — two ingredients with well-documented anti-inflammatory properties that also happen to add a warm, earthy depth that makes this pesto genuinely complex. A hit of lemon juice and zest keeps everything lively, while a generous pour of extra virgin olive oil brings it all into a silky, spreadable paste. The whole thing comes together in a food processor in just a few minutes, making it one of the easiest ways to pack a serious nutritional punch into an everyday condiment. Toss it with pasta, spread it on toast, swirl it into grain bowls, or use it as a dipping sauce — it's endlessly versatile. With six servings per batch, you'll have plenty to keep in the fridge all week.
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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.
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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