Celery Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a bold twist on the classic, swapping basil for a lively duo of fresh cilantro and mint that keeps every bite tasting bright and alive. Toasted pistachios bring a buttery richness and satisfying texture, while fresh lime juice and zest cut right through with a citrusy punch that makes the whole thing sing. A whisper of cumin and optional red pepper flakes add just enough warmth and depth to keep things interesting without overwhelming the herbs. The food processor does all the heavy lifting — a few quick pulses and a slow drizzle of good olive oil, and you've got a coarse, spreadable paste that looks and tastes like something from a fancy restaurant. Every single ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden fillers sneaking in. Spoon it over grilled chicken or fish, swirl it into yogurt as a dip, toss it with pasta, or spread it thick on crusty bread — this pesto is endlessly versatile and genuinely hard to stop eating.
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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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