Nitrate & Nitrite 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 raw pistachios for a sauce that's bright, nutty, and layered with complexity — then turmeric and grated ginger push it somewhere genuinely exciting. The whole thing comes together in a food processor in just a few pulses, making it one of those recipes that feels far more impressive than the effort involved. Because every ingredient here is whole and unprocessed — fresh herbs, raw nuts, real citrus, olive oil — there's nothing hidden to worry about. Cured meats, deli products, and packaged sauces are the usual culprits when it comes to unwanted additives, but this pesto sidesteps all of that entirely by starting from scratch. The lemon juice and a thin layer of olive oil pressed over the surface even keep it fresh in the fridge without any preservatives doing the work. Use it as a spread on sandwiches, toss it with pasta, dollop it over roasted vegetables, or swirl it into grain bowls — it's endlessly versatile. The optional pinch of cayenne adds a gentle warmth if you want it, and the lemon zest keeps everything tasting alive and vivid. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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