Artificial Food Coloring Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant green pesto is a bold, herbaceous sauce built entirely from whole, real ingredients — no dyes, no additives, nothing artificial anywhere in sight. Fresh mint and basil form the fragrant backbone, while raw pistachios lend a buttery richness that sets this apart from your standard pine nut version. Ground turmeric and freshly grated ginger bring a warm, golden depth that makes the whole thing feel alive, and a hit of lemon juice keeps it bright and balanced. For anyone navigating artificial food coloring concerns, store-bought sauces and condiments can be a minefield of unnecessary additives — this one sidesteps all of that with nothing but pantry staples and fresh produce. The food processor does the heavy lifting, bringing everything together into a thick, drizzleable paste in under a minute. Spread it over grilled chicken, toss it with pasta, swipe it across flatbread, or use it as a dip — it's endlessly versatile. A thin layer of olive oil pressed over the surface before storing keeps it fresh and gorgeous in the fridge.
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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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