Sesame Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant, herb-forward pesto is anything but ordinary — fresh mint and basil come together with buttery pistachios, warm turmeric, and bright ginger for a sauce that's bold, aromatic, and genuinely exciting. A squeeze of lemon and a hit of zest keep everything lively, while a drizzle of good olive oil ties it all into a silky, spreadable paste with just enough texture to feel rustic and handmade. Because the whole thing comes together in a food processor in a matter of minutes, it's one of those recipes that feels far more impressive than the effort involved. Tahini and other sesame-based ingredients often sneak into store-bought pestos and Middle Eastern-inspired sauces, but every ingredient here is straightforward and easy to verify — no hidden pastes or blended condiments to second-guess. Spread it over flatbread, toss it with pasta, dollop it onto roasted vegetables, or use it as a dipping sauce — it's genuinely versatile. The turmeric gives it a gorgeous golden hue that makes any plate look like you actually tried, and the optional pinch of cayenne adds a gentle warmth if you want a little extra kick. Store it with a thin layer of olive oil on top and it keeps beautifully, ready to elevate whatever you're cooking next.
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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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