Cinnamon Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from anything you'd find in a jar at the grocery store. Fresh mint and basil come together with buttery pistachios, bright lemon, and a warm punch of turmeric and ginger for a sauce that feels both bold and refreshing. The food processor does most of the heavy lifting — a few pulses and a slow drizzle of good olive oil, and you've got a thick, luscious paste ready to go. Because cinnamon has a way of sneaking into spice blends and store-bought condiments, making your own pesto from scratch means you stay in full control of every ingredient. The turmeric brings that golden warmth without any of the sweet-spiced notes that can be so hard to avoid in pre-made sauces. Spread it over grilled flatbread, toss it with pasta, or use it as a dip — the possibilities are genuinely endless. A thin layer of olive oil pressed over the surface keeps it fresh in the fridge, so you can make a batch and enjoy it all week long.
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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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