Caffeine Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, and it comes together in minutes with just a food processor and a handful of fresh ingredients. Cilantro and mint bring a cooling, aromatic punch, while dry-roasted pistachios add a buttery richness and satisfying texture that makes every spoonful feel a little luxurious. A generous hit of fresh lime juice and zest keeps everything bright and lively, and a whisper of cumin ties the whole thing together with just enough warmth. Since every ingredient here is naturally free of caffeine — no tea extracts, no chocolate, no hidden additives — you can blend this up without a second thought. It's endlessly versatile: swipe it onto grilled flatbread, toss it through pasta, spoon it over roasted vegetables, or use it as a dipping sauce for whatever's coming off the grill. The slow drizzle of olive oil at the end is the key step that transforms the crumbly mixture into a glossy, cohesive paste that clings beautifully to anything it touches. Make a jar on Sunday 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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