Chicken Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant pesto is a bold twist on the classic, swapping pine nuts for buttery pistachios and layering in warm turmeric, fresh ginger, and a double hit of mint and basil for something that feels genuinely exciting. The result is a thick, fragrant paste with earthy depth, bright citrus, and just enough heat from an optional pinch of cayenne to keep things interesting. Everything comes together in a food processor in a matter of minutes, making it one of those sauces you'll want to keep stocked in the fridge at all times. It's naturally built around plants and pantry staples — no meat, no poultry, no hidden animal proteins to second-guess — so it works beautifully for anyone navigating those restrictions without sacrificing any flavor. Spread it on flatbread, toss it through pasta, swirl it into grain bowls, or use it as a dipping sauce for roasted vegetables. The tip about pressing a thin layer of olive oil over the surface before storing is a small but smart move that keeps the color vivid and the flavor fresh for days.
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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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