BHA & BHT Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant pesto is a serious upgrade from the classic — bright with fresh mint and basil, rich from raw pistachios, and layered with the warm, earthy depth of turmeric and grated ginger. The lemon juice and zest cut right through the richness, and a pinch of cayenne gives it just enough of a kick to keep things interesting. Every single ingredient here is whole and unprocessed, which means none of the synthetic preservatives like BHA or BHT that sneak into so many store-bought condiments and jarred sauces. A food processor does all the heavy lifting — just pulse, stream in the olive oil, and you've got a thick, fragrant paste ready to go. Spread it over grilled flatbread, toss it through pasta, swipe it under roasted vegetables, or use it as a dipping sauce — it's genuinely versatile. Pressing a thin layer of olive oil over the surface before storing keeps it looking and tasting fresh without any artificial help. Once you've made your own from scratch like this, going back to the bottled stuff is going to feel like a real step down.
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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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