Low Sugar Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, layering the brightness of fresh cilantro and mint with the rich, buttery crunch of dry-roasted pistachios. Every ingredient earns its place — lime juice and zest bring a citrusy punch, cumin adds a subtle warmth, and a pinch of red pepper flakes can nudge the whole thing toward something a little more exciting. The food processor does the heavy lifting, so you go from a pile of fresh herbs to a coarse, spreadable paste in just a few minutes. Because the recipe relies entirely on whole, real ingredients, there's no sneaky sweetener hiding in the mix — something that's surprisingly hard to guarantee with store-bought condiments and jarred sauces. The result is bold and balanced, with nothing to tip the flavor into unnecessary sweetness. Spoon it over grilled chicken or fish, toss it with roasted vegetables, swirl it into grain bowls, or spread it on flatbread — it's the kind of versatile sauce that makes everything it touches taste more interesting.
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Learn more →Ingredients
6 servings
- 1 cup fresh cilantro leaves and tender stems, loosely packed
- ½ cup fresh mint leaves, loosely packed
- ½ cup dry-roasted pistachios, unsalted
- 2 cloves garlic, peeled
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ¼ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- ⅓ cup extra-virgin olive oil
- 1 pinch red pepper flakes (optional)
Instructions
- 1
Add the pistachios and garlic to the bowl of a food processor and pulse 8–10 times until the pistachios are coarsely broken down and the garlic is finely chopped.
- 2
Add the cilantro, mint, lime juice, lime zest, cumin, salt, pepper, and red pepper flakes, if using. Pulse another 8–10 times until the herbs are finely chopped and the mixture looks uniformly crumbly.
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