Fructose 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, warm turmeric, and bright lemon for a sauce that's bold, aromatic, and just a little unexpected. The grated ginger adds a gentle heat that plays beautifully against the cooling herbs, while a pinch of cayenne gives it an optional kick if you're feeling adventurous. Because it's built entirely from whole, unprocessed ingredients — no added sugars, no high-fructose syrups, no sneaky sweeteners — it fits naturally into a low-fructose approach without any substitutions or workarounds. The food processor does most of the heavy lifting, and the whole thing comes together in just a few pulses. Drizzle it over grilled chicken or fish, swipe it across flatbread, toss it with pasta, or use it as a dipping sauce — it's endlessly versatile. Store it with a thin layer of olive oil on top and it keeps beautifully in the fridge for whenever the craving hits.
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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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