Mediterranean Diet Friendly Turmeric-Ginger Mint Pistachio Pesto
This vibrant pesto is a fresh spin on a classic, swapping pine nuts for raw pistachios and layering in turmeric, grated ginger, and bright mint alongside the usual basil. The result is something deeply aromatic — earthy, citrusy, and just a little warm from the spices — with a gorgeous golden-green color that looks stunning on just about anything. Extra virgin olive oil brings it all together into a thick, drizzleable paste that fits naturally into a way of eating built around whole ingredients, healthy fats, and bold plant-based flavors. The food processor does most of the work in under a minute, making this one of those recipes that feels far more impressive than the effort involved. Spread it over grilled fish or chicken, toss it through pasta or roasted vegetables, or use it as a dip with warm flatbread — it genuinely works everywhere. A thin layer of olive oil pressed over the surface before storing keeps it bright and fresh in the fridge, so you can make a batch ahead and reach for it all week long.
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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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