High Fructose Corn Syrup Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, layering the bright, grassy punch of cilantro with cool mint, buttery pistachios, and a hit of fresh lime that makes every bite feel alive. The cumin and optional red pepper flakes add just enough warmth and depth to keep things interesting without overwhelming the herbs. Because every single ingredient here is whole and unprocessed — fresh leaves, real citrus, dry-roasted nuts, good olive oil — there's zero chance of sneaking in any unwanted sweeteners or syrupy additives that tend to hide in jarred condiments and store-bought sauces. The food processor does all the heavy lifting, bringing everything together in just a few quick pulses into a coarse, spreadable paste that's endlessly versatile. Spoon it over grilled chicken or fish, toss it with pasta, swipe it across flatbread, or use it as a dipping sauce — it works beautifully in almost any direction you take it. Keeping a jar of this in the fridge means you always have something bold and genuinely clean on hand, made entirely from ingredients you can actually pronounce.
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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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