Lupin Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic version, layering fresh mint and basil with the warm earthiness of turmeric and bright heat from freshly grated ginger. Pistachios bring a buttery, slightly sweet richness that makes the whole thing feel luxurious without weighing it down. A squeeze of lemon and a hit of garlic round out the flavor into something that's bold, aromatic, and genuinely hard to stop eating by the spoonful. Every ingredient in this recipe is naturally free from lupin, so there's no need to scrutinize labels or worry about flour-based fillers sneaking into your condiment jar. The food processor does all the heavy lifting — a few pulses, a slow drizzle of good olive oil, and you're done. Spread it over grilled chicken, toss it through pasta, swipe it on flatbread, or use it as a dipping sauce for roasted vegetables. Store it with a thin layer of olive oil on top and it keeps beautifully, ready to make any meal feel a little more special.
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!