Legume Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant pesto is a bold twist on the classic, swapping pine nuts for raw pistachios and layering in the warm, earthy depth of turmeric alongside bright fresh ginger. The result is something that tastes genuinely exciting — herby and citrusy up front, with a subtle heat and a golden hue that makes it look as good as it tastes. Traditional pesto can be a minefield for those avoiding legumes, since store-bought versions often contain additives or are processed on shared lines, but this one is made entirely from scratch with clean, straightforward ingredients. Mint and basil work together beautifully here, giving the sauce a freshness that feels lighter and more aromatic than an all-basil base. The food processor does the heavy lifting, and a slow drizzle of extra virgin olive oil brings everything into a thick, luscious paste you'll want to put on everything. A squeeze of lemon and a touch of zest keep it bright and balanced, while the optional cayenne adds just enough of a kick to keep things interesting. Spread it on flatbread, toss it with pasta, swirl it into grain bowls, or use it as a dipping sauce — it's 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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