Macadamia 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. Pistachios bring a buttery richness and satisfying texture that makes this sauce feel indulgent without relying on any tree nuts that might be harder to track down or avoid. A hit of fresh lemon juice and zest keeps everything lively, while the garlic adds just enough depth to make you want to eat it straight off the spoon. The whole thing comes together in a food processor in minutes — a few pulses, a slow drizzle of good olive oil, and you're done. It's thick enough to spread on toast or flatbread, loose enough to toss with pasta, and interesting enough to use as a dipping sauce for roasted vegetables. Pressing a thin layer of olive oil over the surface before storing keeps the color gorgeous and the flavor fresh for days. Whether you're spooning it over grilled chicken or stirring it into grain bowls, this pesto earns a permanent spot in your weekly rotation.
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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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