Seed Oil Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant pesto swaps pine nuts for raw pistachios and leans hard into fresh mint, basil, turmeric, and ginger for a sauce that tastes genuinely unlike anything you'd find in a jar at the grocery store. The color alone — a deep, jewel-toned green with golden warmth from the turmeric — is enough to make you want to put it on everything. Extra virgin olive oil is the only fat here, which means you're completely clear of the refined and industrial seed oils that sneak into so many store-bought condiments and sauces. The ginger and lemon juice bring a bright, zippy lift that keeps the earthiness of the turmeric from feeling heavy, while the pistachios add a buttery richness and just enough texture to make each bite interesting. It comes together in a food processor in a matter of minutes, making it one of the easiest ways to upgrade a weeknight dinner. Spread it over grilled chicken, toss it with pasta, swipe it across flatbread, or use it as a dipping sauce — it's the kind of versatile condiment that quietly becomes a staple in your kitchen.
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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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