Breastfeeding Friendly Turmeric-Ginger Mint Pistachio Pesto
This vibrant, herb-forward pesto is a powerhouse of flavor built from ingredients that genuinely pull their weight during the postpartum period. Fresh mint and basil bring brightness and antioxidants, while turmeric and ginger add a warm, earthy depth that makes this feel like so much more than a condiment. Pistachios lend a buttery richness and a satisfying dose of healthy fats and protein, which are especially valuable when your body is working overtime. A squeeze of fresh lemon lifts everything and keeps the color gorgeous — no dull, oxidized green here. The whole thing comes together in a food processor in just a few pulses, which is exactly the kind of low-effort, high-reward cooking that fits into a newborn-fog schedule. Spread it on toast, toss it with pasta, swirl it into soups, or use it as a dip — it's endlessly versatile and stores beautifully with that thin layer of olive oil pressed over the top. Bold, nourishing, and genuinely delicious, this is the kind of recipe you'll find yourself reaching for again and again.
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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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