Artificial Food Coloring Free Cilantro, Mint & Pistachio Pesto
This vibrant, herby pesto is a serious upgrade from the jarred stuff, and every single ingredient in it is exactly what it says on the label — no mystery additives, no synthetic dyes hiding in the mix. Fresh cilantro and mint bring a cooling, aromatic punch, while dry-roasted pistachios add a buttery richness that makes the texture feel luxurious without any fuss. A hit of lime juice and zest keeps everything bright and lively, and a whisper of cumin gives it just enough warmth to feel complex. The whole thing comes together in a food processor in minutes, which means you're never more than a few pulses away from something genuinely impressive. Spoon it over grilled proteins, toss it through pasta, swipe it across flatbread, or use it as a dipping sauce — it's endlessly versatile. Knowing exactly what went into your food is half the pleasure here, and with this recipe, there's nothing to second-guess.
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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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