Yeast Free Turmeric-Ginger Mint Pistachio Pesto
This vibrant pesto is a bold, herb-forward sauce that brings together fresh mint, basil, and buttery pistachios with the warm earthiness of turmeric and bright zing of fresh ginger. The result is something genuinely unexpected — fragrant, slightly spicy, and layered with flavor in a way that makes you want to put it on absolutely everything. Since it's built entirely from whole, fresh ingredients blended together in a food processor, there's no need to scrutinize labels for hidden fermented additives or worry about yeast sneaking in through processed shortcuts. The lemon juice and zest keep things lively and fresh, while the olive oil brings it all together into a thick, drizzleable paste that holds beautifully in the fridge. Spread it over flatbreads, toss it with roasted vegetables, swirl it into grain bowls, or use it as a dipping sauce — it's endlessly versatile. A thin layer of olive oil pressed over the surface before storing keeps the color gorgeous and the flavor locked in.
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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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