Fish Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a bold departure from the classic Italian version, swapping basil and pine nuts for a lively combination of fresh cilantro, mint, and buttery dry-roasted pistachios. The result is something bright, nutty, and deeply aromatic — with lime juice and zest cutting through the richness of the olive oil in the best possible way. A touch of cumin adds an earthy warmth that ties everything together without overpowering the fresh herbs. Traditional pesto recipes can sometimes sneak in anchovies or be made on shared equipment with fish-based sauces, but every ingredient here is straightforwardly plant-based, so there's nothing to second-guess. The whole thing comes together in a food processor in just a few pulses, making it one of those sauces you'll want to keep stocked in the fridge at all times. Spread it on flatbread, toss it with roasted vegetables, swirl it into grain bowls, or use it as a dipping sauce — it's endlessly versatile and genuinely hard to stop eating.
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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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