Anti Inflammatory Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, and it comes together in a food processor in just minutes. Fresh cilantro and mint bring a cooling brightness, while dry-roasted pistachios add a buttery richness and satisfying texture that makes every spoonful feel a little luxurious. A generous pour of extra-virgin olive oil ties it all together — and olive oil is one of the most well-regarded ingredients in the anti-inflammatory pantry, delivering healthy fats without any of the processed oils found in store-bought condiments. Fresh lime juice and zest keep the flavor lively and sharp, and a whisper of ground cumin adds just enough warmth to make this pesto feel distinct and craveable. Every ingredient here is whole, recognizable, and chosen with purpose — no fillers, no refined additives, nothing that works against you. It makes six servings, so you'll have plenty to swirl into grain bowls, spoon over roasted vegetables, or use as a dipping sauce all week long. Once you taste how bright and balanced it is, you'll wonder why you ever reached for a jar from the shelf.
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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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