Gut Friendly Cilantro, Mint & Pistachio Pesto
Bright, herby, and just a little unexpected, this vibrant green pesto swaps the usual basil and pine nuts for fresh cilantro, mint, and buttery pistachios — and the result is genuinely addictive. The lime juice and zest keep everything tasting alive and zippy, while a whisper of cumin adds warmth without overwhelming the herbs. Olive oil brings it all together into a coarse, spreadable paste that works beautifully as a dip, a sauce for grilled proteins, a swirl into grain bowls, or a bold spread on flatbread. For anyone focused on gut-friendly eating, this recipe leans on whole, minimally processed ingredients with no hidden additives or preservatives to worry about — just real food blitzed together in a food processor. Cilantro and mint are both gentle on digestion, and the healthy fats from pistachios and extra-virgin olive oil help your body absorb the good stuff. The whole thing comes together in minutes with a handful of pulses, so there's very little standing between you and a jar of something truly special. Make a batch, 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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