Dairy Free Turmeric-Ginger Mint Pistachio Pesto
Traditional pesto leans heavily on parmesan, but this vibrant green sauce skips the cheese entirely and honestly doesn't miss it for a second. Pistachios bring a buttery richness that holds everything together, while fresh mint and basil create a bright, herby base that feels both familiar and completely unexpected. Ground turmeric and freshly grated ginger push the flavor somewhere warmer and more complex — earthy, a little spicy, and layered in a way that makes you want to put it on everything. A hit of lemon juice and zest keeps it lively, and that optional pinch of cayenne adds just enough heat to keep things interesting. The whole thing comes together in a food processor in a matter of minutes, making it one of those sauces that feels far more impressive than the effort involved. Spread it on toast, toss it with pasta, swirl it into grain bowls, or use it as a dip — the versatility is genuinely hard to overstate. Store it with a thin layer of olive oil pressed over the surface and it stays fresh and beautifully green.
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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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