Nutmeg Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic version, layering the brightness of fresh mint and basil with the earthy warmth of turmeric and ginger. Pistachios bring a buttery, slightly sweet richness that plays beautifully against the sharp hit of fresh lemon juice and zest. Everything comes together in a food processor in just a few pulses, making it one of those sauces that feels impressive but barely requires any effort. The ingredient list is completely transparent — no hidden spice blends, no pre-made shortcuts, and absolutely nothing that would sneak in an unwanted warming spice like nutmeg. That makes it a genuinely safe and satisfying choice for anyone who needs to keep their food free of that particular ingredient without sacrificing bold, complex flavor. Drizzle it over roasted vegetables, swipe it across flatbread, or toss it with pasta — the uses are practically endless. A thin layer of olive oil pressed over the surface before storing keeps it fresh and vibrant in the fridge 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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