Capsaicin Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant green pesto is a genuinely exciting twist on the classic, swapping pine nuts for buttery pistachios and leaning into the bright, aromatic punch of fresh mint, basil, ginger, and turmeric. The result is a sauce that's earthy, citrusy, and deeply fragrant — the kind of thing you'll want to spoon onto everything from grilled chicken to roasted vegetables to a simple bowl of pasta. For anyone avoiding capsaicin, the recipe is naturally built without hot peppers, and the optional cayenne is easy to leave out entirely without losing a single bit of the dish's bold character. The turmeric and fresh ginger do all the heavy lifting in the heat department, delivering warmth and complexity that feels satisfying without any burn. A food processor brings it together in just a few pulses, and streaming in the olive oil at the end gives you that luscious, slightly textured consistency that clings beautifully to whatever you're serving it with. A squeeze of fresh lemon and a thin layer of olive oil pressed over the surface keeps it bright and fresh for days in the fridge. It's the kind of sauce that quietly becomes a staple once you've made it once.
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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)
Can be omittedcayenne pepper
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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