High Fructose Corn Syrup 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 — and every single ingredient is exactly what it says it is. Fresh mint and basil form a fragrant, cooling base, while raw pistachios bring a buttery richness that makes the texture irresistibly creamy without any dairy. Ground turmeric and freshly grated ginger push the flavor somewhere warm and slightly exotic, and a hit of lemon juice ties everything together with bright acidity. Because this comes together entirely from whole, unprocessed ingredients blended in a food processor, there's zero chance of sneaking in any unwanted sweeteners or additives — what you see in the bowl is exactly what ends up on your plate. Store-bought condiments and sauces are notorious for hiding corn syrup derivatives even in savory products, so making your own pesto is one of the smartest swaps you can make. Drizzle it over grilled chicken, toss it with pasta, spread it on flatbread, or use it as a dipping sauce — the possibilities are genuinely endless. A thin layer of olive oil pressed over the surface before storing keeps it brilliantly green and fresh for days.
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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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