Hazelnut Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant pesto is a bold twist on the classic, swapping traditional pine nuts for raw pistachios and layering in fresh mint, turmeric, and grated ginger for a sauce that's earthy, bright, and genuinely exciting. The combination of two fresh herbs gives it a complex, garden-forward flavor that pairs beautifully with pasta, grilled vegetables, flatbreads, or even a simple grain bowl. Because the entire recipe is built around pistachios rather than tree nuts like hazelnuts, it's a naturally safe choice for anyone navigating hazelnut allergies — no substitutions or workarounds needed. Store-bought pestos can be a minefield when it comes to nut cross-contact, so making your own in a food processor puts you fully in control of every ingredient. The turmeric adds a gorgeous golden hue and a subtle warmth, while the lemon juice and zest keep everything tasting fresh and lively. A pinch of cayenne is optional but highly recommended if you want a little heat sneaking in at the finish. Store it with a thin layer of olive oil on top and it keeps beautifully, ready to elevate just about anything you put it on.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!