Shellfish Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic version, blending fresh mint and basil with buttery pistachios, warm turmeric, and a bright hit of ginger for a sauce that feels both familiar and completely unexpected. The lemon juice and zest keep everything lively, while a pinch of cayenne adds just enough heat to make you go back for another taste. It all comes together in a food processor in a matter of minutes, making it one of those recipes that delivers way more flavor than the effort involved. Because every ingredient here is plant-based and straightforward, there's no need to scan labels or second-guess anything — what you see is exactly what goes in the bowl. The golden hue from the turmeric makes it as beautiful as it is delicious, whether you're spreading it on flatbread, tossing it with pasta, or using it as a dip for roasted vegetables. Storing it with a thin layer of olive oil pressed over the surface keeps it fresh and vibrant in the fridge, so you can make a batch ahead and use it all week long.
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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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