Mint and turmeric pesto: the nut-free herb paste that goes on almost everything

Traditional pesto uses pine nuts or walnuts for fat and body. Both are excluded on AIP elimination. This version uses ripe avocado instead, which does the same job - it gives the pesto richness, creaminess, and the ability to coat whatever it goes over - without any seed or nut.

The herb base is mint and cilantro rather than basil. Mint brings a slightly cooling brightness; cilantro brings a citrus-herbal note that works well with the turmeric. Together they make something that is clearly a pesto in texture and function but tastes distinctly different from the Italian original. It is particularly good on fish and on raw root vegetable slaws, where the brightness of the herbs offsets the earthiness of the vegetables.

Turmeric is the anti-inflammatory anchor. Two teaspoons of ground turmeric provides roughly 100 mg of curcuminoids per batch (about 17 mg per serving), a meaningful dose when consumed regularly alongside fat, which is required for curcumin absorption. The olive oil in the pesto and the fat in the avocado both serve that purpose.

AIP note: This recipe is fully AIP-elimination compliant as written. Basil can substitute for the mint if preferred.

Ingredients

• 1/2 ripe avocado
• 2/3 cup fresh mint leaves, packed
• 1/3 cup fresh cilantro leaves, packed
• 1 large clove garlic, roughly chopped
• 1 tbsp fresh lemon juice
• 1 tsp ground turmeric
• 1/2 tsp fine sea salt
• 3 tbsp extra-virgin olive oil
• 1 tbsp water

Yield: About 3/4 cup.

Method

Place the avocado, mint, cilantro, garlic, lemon juice, turmeric, and salt in a food processor. Pulse until the herbs are finely chopped and starting to come together into a paste.

Add the olive oil and water. Pulse again until the pesto is smooth but still has some texture. Scrape down the sides as needed. Taste and adjust - more lemon if flat, more salt if muted, a pinch more turmeric if you want a stronger color and anti-inflammatory punch.

Note on color: The turmeric will stain. Work on a surface that can be wiped, use a food processor rather than a blender if possible, and rinse immediately after use.

Note on avocado: Avocado oxidizes. This pesto is best made and used within 24 to 48 hours. The lemon juice helps slow the darkening but will not stop it entirely.

How to use it

• Toss with a carrot and radish slaw as a dressing (the original pairing)
• Use as a sauce for grilled salmon or mackerel fillets
• Spread on cassava tortilla as an AIP flatbread base
• Serve alongside roasted cauliflower and beets as a condiment
• Use as a dip for raw jicama sticks or cucumber rounds
• Stir a spoonful into roasted sweet potato for a warm herbed side
• Top a bowl of roasted root vegetables with a generous spoonful

Storage

Refrigerator: up to 2 days, tightly sealed with a piece of plastic wrap pressed directly onto the surface of the pesto to limit oxidation.

*Adapted from autoimmunewellness.com/carrot-radish-slaw-mint-turmeric-pesto/ by Alaena Haber*