Emulsifier Free 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, zingy ginger. Pistachios bring a buttery richness that sets it apart from pine-nut versions, while fresh lemon juice and zest keep everything tasting alive and punchy. Every ingredient here is whole and unprocessed — no stabilizers, no lecithins, no additives of any kind — just real food blended together in a food processor. That makes it a genuinely clean option for anyone navigating store-bought condiments and sauces, which are notorious for sneaking in emulsifying agents. Extra virgin olive oil does all the binding work naturally, and a splash of water helps dial in the texture without compromising the integrity of the ingredients. The optional pinch of cayenne adds a gentle heat that makes the whole thing feel a little more exciting. Spread it on flatbread, toss it with pasta, or use it as a dipping sauce — it's the kind of versatile, flavor-packed condiment you'll want to keep in the fridge all week.
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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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