Citric Acid Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a bold twist on the classic, swapping basil and lemon for fresh cilantro, mint, and bright lime juice. The pistachios bring a buttery richness that pairs beautifully with the cooling mint and the earthy warmth of ground cumin, creating a sauce that feels both unexpected and completely craveable. For anyone navigating citric acid sensitivities, this recipe is a genuine find — it relies entirely on fresh-squeezed lime juice and whole, unprocessed ingredients, so there are no hidden additives or preservatives to worry about. Store-bought pestos and jarred sauces are notorious for sneaking in citric acid as a preservative, which makes a homemade version like this one such a relief. The food processor does most of the work in just a few quick pulses, bringing everything together into a coarse, spreadable paste that's ready in minutes. Spoon it over grilled chicken, toss it with pasta, spread it on flatbread, or use it as a dipping sauce — it's the kind of versatile condiment that earns a permanent spot in your weekly rotation.
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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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