Low Iodine Turmeric-Ginger Mint Pistachio Pesto
This vibrant, herb-forward pesto is a bold departure from the classic pine nut version, layering fresh mint and basil with the warm earthiness of turmeric and bright zing of fresh ginger. The result is a sauce that feels both familiar and completely unexpected — deeply aromatic, a little citrusy, and just the right amount of peppery. For anyone navigating a low-iodine approach, pesto can be a minefield of hidden dairy and iodized salt, but this recipe sidesteps both entirely. Raw pistachios bring a buttery richness in place of cheese, and the salt called for is fine sea salt, which you can easily swap for a non-iodized variety to keep things on track. Everything comes together in a food processor in just a few pulses, making it one of the most effortless condiments you can have on hand. Spread it over roasted vegetables, toss it with pasta, or use it as a sandwich base — it's the kind of versatile sauce that quietly elevates everything it touches. A thin layer of olive oil pressed over the top 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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