Gluten Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, layering bright cilantro and cool mint with the buttery crunch of dry-roasted pistachios. A generous hit of fresh 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. Because every ingredient here is naturally free of gluten — no grains, no thickeners, no hidden additives — you can skip the label-reading anxiety that often comes with store-bought condiments and sauces. Spoon it over grilled chicken or fish, swirl it into grain bowls, spread it on rice crackers, or use it as a dipping sauce for roasted vegetables. The optional pinch of red pepper flakes is a small addition that punches well above its weight if you like a little heat. Bright, nutty, and deeply aromatic, this is the kind of versatile sauce that quietly becomes a staple.
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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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