Chestnut Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from anything you'd find jarred on a grocery shelf. Fresh mint and basil come together with raw pistachios for a sauce that's bright, a little earthy, and completely addictive. Ground turmeric gives it that gorgeous golden hue while freshly grated ginger adds a subtle warmth that makes the whole thing feel alive. A hit of lemon juice and zest keeps everything sharp and balanced, and a pinch of cayenne can push it over the edge if you like a little heat. Since every ingredient goes straight into the food processor — no cooking, no fuss — this comes together in just a few minutes with minimal cleanup. Pesto recipes can sometimes sneak in unexpected tree nuts, but this one is built entirely around pistachios, so there's no guesswork about what's actually in the bowl. Spread it on toast, toss it with pasta, swirl it into yogurt, or use it as a dipping sauce — it's the kind of condiment that makes everything it touches taste more interesting.
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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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