Soy 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 lemon for a sauce that feels both bold and refreshing. The addition of freshly grated ginger gives it a gentle heat that builds beautifully, while a pinch of cayenne can take it even further if you're feeling adventurous. Everything comes together in a food processor in just a few pulses, making it one of the most effortless condiments you'll ever put in your fridge. Since it's built entirely on whole herbs, nuts, and good olive oil, there's no need to scan labels or second-guess anything — it's naturally free of soy in every sense. Spread it over grilled flatbread, swirl it into pasta, dollop it onto roasted vegetables, or use it as a dipping sauce — honestly, it works on almost everything. The tip about pressing a thin layer of olive oil over the surface before storing is a small move that 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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