Artificial Flavors Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a bold twist on the classic, swapping basil for a lively duo of fresh cilantro and mint that brings serious brightness to anything it touches. Dry-roasted pistachios add a buttery, slightly earthy richness, while fresh lime juice and zest keep every bite tasting clean and alive. A whisper of cumin ties it all together in a way that feels unexpected but completely right. Because every ingredient here is whole and unprocessed — fresh herbs, real citrus, nuts, olive oil, and spices — there's no need to squint at a label hunting for synthetic flavor additives or mystery "natural and artificial flavors" buried in the fine print. The food processor does the heavy lifting in just a few quick pulses, making this an incredibly low-effort sauce with a seriously high-impact payoff. Spread it on grilled flatbread, toss it with roasted vegetables, swirl it into yogurt, or use it as a dipping sauce — it's the kind of condiment that makes everything it touches taste more interesting. Store it in a jar in the fridge and you'll find yourself reaching for it all week long.
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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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