Beef Free Cilantro, Mint & Pistachio Pesto
Bright, herby, and just a little unexpected, this pesto swaps the usual basil and pine nuts for fresh cilantro, mint, and buttery pistachios — and the result is genuinely addictive. A hit of lime juice and zest keeps everything tasting vivid and alive, while a pinch of cumin adds just enough warmth to make you wonder why classic pesto never thought of this. The whole thing comes together in a food processor in minutes, with no cooking required. Spread it over flatbread, toss it with pasta, dollop it onto roasted vegetables, or use it as a dipping sauce — it's the kind of condiment that makes everything it touches taste more interesting. Every ingredient here is naturally plant-based, so there's no need to swap or substitute a thing to keep it completely free of any animal proteins. Store it in a jar in the fridge and it'll be ready to upgrade your meals 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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