Hazelnut Free Cilantro, Mint & Pistachio Pesto
Bright, herby, and punchy with citrus, this pesto is a bold departure from the classic Italian version — and honestly, it might become your new go-to sauce. Dry-roasted pistachios bring a buttery richness and satisfying texture that anchors the whole thing, while fresh cilantro and mint keep it lively and aromatic. A generous hit of lime juice and zest cuts through the oil beautifully, and a whisper of cumin gives it just enough warmth to feel complex without being fussy. The food processor does all the heavy lifting, so you're looking at a handful of pulses and a slow drizzle of olive oil before you've got a coarse, spreadable paste ready to go. For anyone navigating tree nut concerns around hazelnuts specifically, pistachios are the star here — no substitutions, no workarounds, just a recipe built around them from the start. Swipe it over grilled chicken, toss it through pasta, spread it on flatbread, or spoon it straight onto roasted vegetables — it's endlessly versatile. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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