MSG 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 the bright zing of fresh ginger. Pistachios bring a buttery, slightly sweet richness that plays beautifully against the lemon juice and zest, while a drizzle of good olive oil ties everything into a silky, textured paste. Every single ingredient here is whole and unprocessed, so there's no need to squint at labels hunting for hidden additives or flavor enhancers — what you see is exactly what you get. The food processor does most of the heavy lifting, and a few pulses is all it takes to go from a pile of fresh ingredients to something that looks and tastes genuinely impressive. Spread it over grilled chicken, toss it through pasta, swipe it on flatbread, or use it as a dipping sauce — it's the kind of condiment that makes everything it touches taste more interesting. A thin layer of olive oil pressed over the surface before storing keeps it brilliantly green and fresh in the fridge.
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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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