Artificial Flavors Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant, herbaceous pesto is built entirely from whole, recognizable ingredients — fresh mint, basil, raw pistachios, real ginger, and a squeeze of actual lemon — so there's no mystery about what you're eating. That's a genuine relief when so many store-bought condiments and sauces sneak in synthetic flavor enhancers that have no business being there. The turmeric brings a warm, earthy depth while the grated ginger adds a bright, slightly spicy kick that makes this pesto taste layered and complex without any artificial shortcuts. Pistachios give it a creamy, slightly sweet nuttiness that sets it apart from a classic pine nut version, and the combination of mint and basil keeps every bite feeling fresh and alive. A food processor does most of the heavy lifting here — just pulse, stream in the olive oil, and adjust the texture with a splash of water until it's exactly where you want it. Drizzle it over roasted vegetables, swirl it into pasta, spread it on flatbread, or use it as a dipping sauce — this pesto is endlessly versatile and completely clean from start to finish.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!