Pescatarian Turmeric-Ginger Mint Pistachio Pesto
This vibrant pesto is a serious upgrade from the classic, swapping pine nuts for buttery pistachios and layering in fresh mint, bright ginger, and earthy turmeric for a sauce that feels both familiar and completely unexpected. The combination of mint and basil gives it a cooling, aromatic lift, while the lemon juice and zest cut right through the richness of the olive oil. A pinch of cayenne is optional, but even a little nudge of heat makes the whole thing pop. Everything comes together in a food processor in just a few pulses, so you're not standing over a stove — just blending, tasting, and adjusting until it's exactly right. It's naturally built around plants and healthy fats, which makes it a perfect fit for anyone eating seafood-forward or plant-based meals without wanting to sacrifice bold flavor. Spoon it over grilled fish, toss it with pasta, swipe it across flatbread, or use it as a dipping sauce — it's genuinely one of those recipes that finds its way into everything. Store it with a thin layer of olive oil on top and it keeps beautifully 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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