Carrageenan Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant, herb-forward pesto brings together fresh mint, basil, and buttery pistachios in a way that feels both unexpected and completely natural. Ground turmeric and freshly grated ginger give it a warm, golden depth that sets it apart from any classic version you've made before, while a bright hit of lemon keeps everything lively and fresh. The whole thing comes together in a food processor in just a few pulses — no cooking required, no complicated technique, just real ingredients doing all the work. For anyone avoiding carrageenan, store-bought pestos and condiments can be a minefield, since the additive often sneaks into jarred sauces and creamy spreads as a thickener or stabilizer. Every single ingredient here is whole and unprocessed — herbs, nuts, spices, olive oil, lemon — so you know exactly what you're eating. A thin layer of olive oil pressed over the surface before storing keeps it fresh without any additives or preservatives. Use it as a spread on crusty bread, toss it through pasta, dollop it over roasted vegetables, or swirl it into a grain bowl for an instant flavor upgrade. The optional pinch of cayenne adds a gentle kick if you want it, but even without it, this pesto has serious personality.
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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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