Ginger Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, layering the brightness of fresh cilantro and mint with the rich, buttery crunch of dry-roasted pistachios. Lime juice and zest do the heavy lifting in the flavor department, giving the whole thing a citrusy punch that makes it taste alive. A whisper of cumin ties everything together with just enough warmth without leaning on any root spices that can be tricky to avoid. The food processor does most of the work — a few pulses and a slow drizzle of good olive oil, and you've got a coarse, spreadable paste that's ready to go on everything. Spoon it over grilled chicken, toss it with pasta, spread it on flatbread, or use it as a dip — it's genuinely hard to find a wrong application. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels or worry about hidden additives sneaking into your sauce. Make a jar, keep it in the fridge, and watch it disappear faster than you'd expect.
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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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