Paleo Turmeric-Ginger Mint Pistachio Pesto
This vibrant green 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, creating a sauce that's herbaceous, slightly nutty, and layered with brightness from lemon juice and zest. Ground turmeric and freshly grated ginger push it into genuinely exciting territory — warm, a little earthy, and just enough heat if you add the cayenne. Traditional pesto leans on cheese and sometimes breadcrumbs, but this version skips both entirely and doesn't miss them for a second, making it a natural fit for grain-free and dairy-free eating. Everything comes together in a food processor in just a few pulses, so the effort is minimal but the payoff is huge. Drizzle it over grilled chicken or fish, swipe it onto lettuce wraps, toss it with zucchini noodles, or use it as a dipping sauce for raw vegetables — it's endlessly versatile. Store it with a thin layer of olive oil pressed over the surface and it keeps beautifully in the fridge, ready to make any meal feel a little more special.
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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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