Barley Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant pesto is a bold twist on the classic, layering the brightness of fresh mint and basil with the warm, earthy depth of turmeric and grated ginger. Pistachios bring a buttery richness and a slightly coarser texture than pine nuts, making every spoonful feel a little more interesting. A hit of lemon juice and zest keeps everything tasting alive and fresh, while a pinch of cayenne adds just enough heat to make you go back for another taste. The whole thing comes together in a food processor in minutes, which means you're not far from spooning it over grilled chicken, tossing it through pasta, or spreading it thick on crusty bread. Store-bought condiments and sauces can be a minefield when you're avoiding grain-based additives and fillers, so making your own from scratch is genuinely the smarter move here. Every ingredient in this recipe is straightforward and naturally free of grain-derived thickeners or hidden extras. A thin layer of olive oil pressed over the surface before storing keeps it beautifully green and fresh for days.
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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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