Coconut Free Cilantro, Mint & Pistachio Pesto
This vibrant, herby pesto is a serious upgrade from the classic basil version, layering the bright freshness of cilantro and mint with the buttery crunch of dry-roasted pistachios. A generous hit of lime juice and zest keeps everything lively, while a whisper of cumin adds just enough warmth to make the flavor feel complex without being fussy. The whole thing comes together in a food processor in minutes, making it one of those sauces you'll want to keep stocked in the fridge at all times. Many store-bought pestos and flavored sauces sneak in coconut oil or coconut-derived ingredients as a base or emulsifier, so making your own is the cleanest way to stay clear of that. Here, extra-virgin olive oil does all the heavy lifting, binding the herbs and nuts into a lush, spreadable paste with zero compromise on flavor or texture. Every single ingredient is straightforward and easy to verify, which takes the guesswork out of the whole process. Swirl it into pasta, spoon it over grilled chicken or fish, spread it on flatbread, or use it as a dipping sauce — this pesto is genuinely one of the most versatile condiments you can have on hand. The optional pinch of red pepper flakes is a small touch that adds a subtle kick and rounds out the brightness beautifully if you're into a little heat.
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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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