Coconut Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic version, layering fresh mint and basil with the warm earthiness of turmeric and bright, zingy ginger. Pistachios bring a buttery richness and a slightly coarser texture that makes every spoonful feel substantial and interesting. The whole thing comes together in a food processor in just a few pulses, making it one of those recipes that looks far more impressive than the effort involved. Every ingredient here is straightforwardly plant-based and free from any coconut-derived oils or creams — no label-scanning required, just clean, whole-food components you can trust. A squeeze of fresh lemon and a hit of optional cayenne keep the flavor lively and well-balanced, so it never tastes flat or one-dimensional. Spread it over grilled flatbread, toss it with pasta, swirl it into grain bowls, or use it as a dipping sauce — it's genuinely versatile enough to earn a permanent spot in your fridge rotation.
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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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