Brazil Nut Free Cilantro, Mint & Pistachio Pesto
Bright, herby, and a little unexpected, this pesto swaps the usual basil and pine nuts for a vibrant combination of fresh cilantro, mint, and dry-roasted pistachios. The result is something that tastes like summer in a jar — grassy and cool from the herbs, rich and buttery from the pistachios, and lifted by a generous hit of fresh lime juice and zest. A pinch of cumin gives it just enough warmth to keep things interesting without tipping into spice territory. The whole thing comes together in a food processor in minutes, making it an easy weeknight condiment that punches well above its weight. Spread it over grilled chicken or fish, toss it through pasta, dollop it onto roasted vegetables, or use it as a dip — it's genuinely hard to find a wrong application. Because every ingredient here is straightforward and whole, there's no need to scrutinize store-bought labels for hidden nuts or mystery additives. Just blend, taste, adjust, and enjoy something that feels fresh and a little fancy with almost zero effort.
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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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