Mushroom Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from anything you'd find in a jar at the grocery store. Fresh mint and basil come together with buttery pistachios for a sauce that's bright, a little earthy, and completely addictive. Ground turmeric gives it that gorgeous golden hue while freshly grated ginger adds a subtle warmth that keeps every bite interesting. A squeeze of lemon and a hit of garlic round everything out, making this pesto feel bold and alive rather than flat or one-note. Since the whole recipe is built around fresh herbs, nuts, citrus, and olive oil, there's nothing hidden to worry about — it's naturally free of fungi in any form, no substitutions required. Toss it with pasta, spread it on crusty bread, swirl it into grain bowls, or use it as a dipping sauce — it's endlessly versatile. A thin layer of olive oil pressed over the surface before storing keeps it looking and tasting 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
- 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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