Cinnamon 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 and the rich, buttery crunch of dry-roasted pistachios. A generous hit of fresh lime juice and zest keeps everything lively, while a touch of cumin adds just enough warmth and depth to make the whole thing feel intentional rather than thrown together. 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 smells absolutely incredible. For anyone navigating spice sensitivities, this recipe is a great reminder that bold, complex flavor doesn't require a long list of warming spices — cumin is the only ground spice here, and the herbs and citrus carry the dish beautifully on their own. Slather it on grilled chicken, toss it through pasta, spread it on flatbread, or use it as a dipping sauce — it's genuinely hard to find something it doesn't improve. Store it in a jar in the fridge and it'll keep your meals interesting 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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