Eggless Turmeric-Ginger Mint Pistachio Pesto
This vibrant green pesto is a bold twist on the classic, layering fresh mint and basil with the warm earthiness of turmeric and bright, zippy ginger. Pistachios stand in for the traditional pine nuts, lending a buttery richness and a slightly coarser, more interesting texture that makes every spoonful feel substantial. A squeeze of fresh lemon juice and a hit of zest keep everything tasting alive and bright, while a pinch of cayenne adds just enough heat to make you go back for more. The whole thing comes together in a food processor in minutes — no cooking, no fuss, just bold flavors building on each other. Since pesto is naturally built around herbs, nuts, and good olive oil, skipping eggs is completely effortless here — there's nothing missing and nothing to substitute. Spread it over flatbread, toss it with pasta, swirl it into yogurt, or use it as a dipping sauce for roasted vegetables. Store it in a jar with a thin layer of olive oil on top and it stays gorgeous 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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