Walnut Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant pesto swaps the usual pine nuts or walnuts for raw shelled pistachios, giving it a naturally buttery richness that pairs beautifully with the bold, aromatic base. Fresh mint and basil come together in a way that feels both familiar and completely unexpected — bright and herby with a warmth that sneaks up on you. Ground turmeric and freshly grated ginger are the real stars here, lending an earthy, slightly spicy depth that makes this pesto stand out from anything you'd find in a jar at the store. A squeeze of lemon juice and a little zest keep everything lifted and lively, so no single flavor overpowers the rest. The whole thing comes together in a food processor in just a few pulses, making it genuinely weeknight-friendly despite how impressive it tastes. Spread it over grilled chicken, toss it with pasta, swipe it onto flatbread, or use it as a dipping sauce — it's the kind of condiment that quietly takes over your fridge rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!