Rice Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant pesto is a bold twist on the classic, swapping pine nuts for creamy pistachios and layering in the warm earthiness of turmeric alongside bright, zippy fresh ginger. The combination of packed mint and basil gives it an herbal punch that feels both refreshing and complex — the kind of sauce that makes everything it touches taste more interesting. Because it's built entirely from whole, fresh ingredients blended in a food processor, there's no grain, starch, or filler hiding anywhere in the mix, making it a genuinely clean fit for anyone navigating rice-free eating. A squeeze of lemon and a hit of zest keep the flavors lively, while the olive oil brings it all together into a lush, drizzleable consistency. Spread it over grilled chicken, toss it with zucchini noodles, swipe it on flatbread, or use it as a dipping sauce — it's endlessly versatile. A thin layer of olive oil pressed over the surface before storing keeps the color gorgeous and the flavor 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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