Vegetarian Turmeric-Ginger Mint Pistachio Pesto
This vibrant pesto is a serious upgrade from the classic, layering fresh mint and basil with buttery pistachios, warm turmeric, and a bright hit of grated ginger for a sauce that feels both familiar and completely unexpected. The food processor does all the heavy lifting — a few pulses, a slow drizzle of good olive oil, and you're looking at a thick, fragrant paste that smells absolutely incredible. Lemon juice and zest keep everything lively, while the optional pinch of cayenne adds just enough heat to make you go back for another taste. It comes together without any meat, broth, or animal-derived shortcuts, so the flavor is entirely built from plants and it delivers every single time. Spread it over flatbread, toss it with pasta, swirl it into yogurt, or use it as a dipping sauce — this one is genuinely hard to misuse. Pressing a thin layer of olive oil over the surface before storing keeps the color gorgeous and the herbs from oxidizing, so it holds up beautifully in the fridge 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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