Breastfeeding Friendly 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 something genuinely exciting. The lime juice and zest give it a citrusy lift that makes everything it touches taste more alive, whether you're spooning it over grilled chicken, stirring it into pasta, or spreading it on toast. Pistachios bring a dose of healthy fats and a gentle richness that rounds out the bold herbs without weighing the whole thing down. For anyone navigating the nutritional demands of nursing, this kind of whole-food, nutrient-dense sauce is a smart way to pack more goodness into everyday meals without any extra effort. Extra-virgin olive oil ties it all together with heart-healthy fats, and the garlic and cumin add just enough depth to keep things interesting. The food processor does all the heavy lifting in a matter of minutes, so you get a vibrant, restaurant-worthy condiment with almost no cleanup. Make a jar at the start of the week and you'll find yourself reaching for it constantly.
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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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