Gluten Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant pesto is a bold twist on the classic, swapping pine nuts for buttery pistachios and layering in fresh mint, bright basil, turmeric, and grated ginger for a sauce that feels both familiar and completely unexpected. The color alone — a deep, jewel-toned green with golden warmth from the turmeric — is enough to make anyone stop and ask what's in the bowl. Because it's built entirely from whole herbs, nuts, citrus, and olive oil, it's naturally free from gluten without any substitutions or workarounds required. No specialty flours, no label-reading anxiety — just real ingredients blended together in a food processor. The lemon juice and zest cut through the richness of the pistachios and olive oil, while the ginger adds a gentle heat that makes every bite feel alive. A pinch of cayenne is optional, but if you like a little kick, don't skip it. Spread it over roasted vegetables, toss it with rice noodles, dollop it onto grilled chicken, or use it as a dip — this pesto is endlessly versatile and genuinely hard to stop eating.
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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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