Turkey Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from anything you'd find in a jar at the grocery store. Fresh mint and basil come together with buttery pistachios, warm turmeric, and bright lemon for a sauce that's layered, aromatic, and genuinely exciting. The grated ginger adds a subtle heat that plays beautifully against the cooling herbs, while a touch of cayenne gives it an optional kick if you're feeling bold. It comes together in a food processor in just a few pulses, making it one of those effortless recipes that looks and tastes far more impressive than the effort involved. Spread it over flatbread, toss it with pasta, swirl it into grain bowls, or use it as a dipping sauce — it's endlessly versatile. Since every ingredient here is plant-based and whole, there's no need to scan labels or second-guess what's in it. Store it in a jar with a thin layer of olive oil on top and it'll keep 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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