Dairy Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic Italian version, swapping basil and parmesan for a bold combination of fresh cilantro, mint, and crunchy dry-roasted pistachios. The result is something bright, nutty, and a little citrusy — with lime juice and zest doing the heavy lifting where cheese would normally add tang. Because the richness here comes entirely from pistachios and extra-virgin olive oil, there's no dairy anywhere in the mix, making it a genuinely satisfying option without any substitutions or workarounds. A touch of cumin and optional red pepper flakes give it a subtle warmth that makes it feel more complex than the short ingredient list suggests. It comes together in a food processor in just a few pulses, so you're not standing over a stove or mortar for long. Spread it on grilled flatbread, toss it with pasta, spoon it over roasted vegetables, or use it as a dipping sauce — it's the kind of versatile condiment that quietly improves everything it touches.
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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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