Wheat Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant pesto is a bold twist on the classic, swapping pine nuts for creamy pistachios and layering in fresh mint, turmeric, and grated ginger for a flavor combination that feels both bright and deeply aromatic. The result is a thick, herb-packed sauce with a gorgeous golden-green hue and a gentle warmth that builds with every bite. Because it's built entirely from whole, fresh ingredients — herbs, nuts, citrus, and olive oil — there's no need to scrutinize labels or worry about hidden grain-based additives the way you might with store-bought versions. Everything comes together in a food processor in just a few pulses, making this an incredibly low-effort, high-reward kitchen project. Spread it over grilled chicken or fish, toss it with rice noodles or roasted vegetables, or use it as a dipping sauce for crudités — it's endlessly versatile. A thin layer of olive oil pressed over the surface before storing keeps it fresh and vibrant in the fridge, so you can enjoy 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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