Eggless Cilantro, Mint & Pistachio Pesto
Bright, herby, and just a little unexpected, this pesto swaps the usual basil and pine nuts for a bold combination of fresh cilantro, mint, and dry-roasted pistachios. The result is a vibrant green sauce with serious depth — earthy from the cumin, tangy from fresh lime juice and zest, and rich from a generous pour of extra-virgin olive oil. Because the whole thing comes together in a food processor with no cooking required, it's one of those recipes that feels almost too easy for how impressive it tastes. Eggs have no place in traditional pesto anyway, and this version keeps things completely clean without any workarounds or substitutions needed. Spread it over grilled flatbread, toss it with roasted vegetables, stir it into grain bowls, or use it as a dipping sauce — it's genuinely versatile. A pinch of red pepper flakes at the end gives it a subtle kick if you want to push the flavor even further. Make a jar on Sunday and you'll find yourself reaching for it all week.
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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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