Xanthan Gum Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant pesto is a bold twist on the classic, layering fresh mint and basil with buttery pistachios, warm turmeric, and bright ginger for a sauce that feels both familiar and completely unexpected. Everything 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. The lemon juice and zest cut right through the richness of the olive oil and nuts, while the optional pinch of cayenne gives it a gentle, lingering heat if you want it. Because the whole thing is built from whole, unprocessed ingredients — herbs, nuts, citrus, spice, and oil — there are no hidden additives or stabilizers to worry about, which is exactly what makes it such a clean, trustworthy sauce. Store-bought pestos and specialty condiments can be a minefield of unnecessary thickeners, so blending your own at home puts you fully in control of what goes into the jar. Drizzle it over roasted vegetables, swirl it into pasta, spread it on flatbread, or use it as a dipping sauce — this pesto is versatile enough to earn a permanent spot in your weekly rotation. A thin layer of olive oil pressed over the surface before storing keeps it beautifully fresh and vibrant.
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!