Gelatin Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic version, layering the brightness of fresh mint and basil with the warm, earthy depth of turmeric and ginger. Pistachios bring a buttery richness that plays beautifully against the sharp hit of lemon and garlic, while a pinch of cayenne adds just enough heat to keep things interesting. The whole thing comes together in a food processor in minutes, making it one of those recipes that feels far more impressive than the effort involved. Because it's built entirely from whole, plant-based ingredients — fresh herbs, nuts, citrus, and olive oil — there's nothing hidden to worry about. No stabilizers, no additives, just clean, real food blended into something genuinely delicious. That makes it a natural fit for anyone navigating ingredient lists carefully, since every component here is exactly what it says it is. Use it as a spread on flatbread or sandwiches, toss it through warm pasta or roasted vegetables, or drizzle it over grilled chicken and fish. The tip about pressing a thin layer of olive oil over the surface before storing is a small but smart move that keeps the color vivid and the flavor fresh. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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