Honey Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant pesto is a bold twist on the classic, layering fresh mint and basil with the warm earthiness of turmeric and bright, zingy ginger. Raw pistachios bring a buttery richness that plays beautifully against the lemon juice and zest, while a touch of cayenne adds just enough heat to keep things interesting. Everything comes together in a food processor in a matter of minutes, making it one of those sauces that feels far more impressive than the effort involved. Many store-bought pestos and condiments sneak in sweeteners, so blending your own from scratch means you know exactly what's going into the jar. The result is a thick, spreadable paste that's equally at home dolloped onto roasted vegetables, swirled into grain bowls, or used as a punchy sandwich spread. A thin layer of olive oil pressed over the surface before storing keeps it fresh and vibrant for days. Once you try this combination, it's hard to go back to the plain stuff.
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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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