Cashew Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, layering the bright, grassy punch of cilantro with cool mint, toasty pistachios, and a generous hit of fresh lime. The result is something bold, a little citrusy, and deeply aromatic — the kind of sauce that makes everything it touches taste more alive. Pistachios bring a buttery richness and satisfying texture without the creaminess of cashews, so there's zero compromise on depth or body. A touch of cumin and optional red pepper flakes round out the flavor with just enough warmth to keep things interesting. The food processor does all the heavy lifting, and the whole thing comes together in minutes with no cooking required. Swipe it on flatbreads, toss it with pasta or roasted vegetables, spoon it over grilled chicken, or use it as a dip — it's genuinely hard to find a wrong way to use it. Store it in a sealed jar in the fridge and it'll be ready to elevate whatever you're making 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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