Chestnut Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, layering the brightness of fresh cilantro and mint with the earthy richness of dry-roasted pistachios. A generous hit of lime juice and zest keeps everything tasting alive and punchy, while a whisper of cumin adds just enough warmth to make the whole thing feel a little unexpected. The food processor does the heavy lifting here — a few quick pulses and a slow drizzle of olive oil are all it takes to bring it together into a coarse, spreadable paste that clings beautifully to pasta, grilled vegetables, or crusty bread. Because the ingredient list is built entirely around fresh herbs, nuts, citrus, and pantry staples, there are no hidden tree nut surprises beyond the pistachios themselves, making it easy to verify exactly what's going into your jar. The recipe is endlessly versatile — use it as a dip, a sandwich spread, a grain bowl drizzle, or a sauce for roasted chicken. It stores well in an airtight container, so a single batch can carry you through the week with minimal effort and maximum flavor payoff.
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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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