Lactose Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a bold departure from the classic Italian version, swapping basil and pine nuts for fresh cilantro, mint, and buttery pistachios. The result is something bright, a little earthy, and deeply aromatic — the kind of sauce that makes you want to put it on everything. A squeeze of fresh lime juice and a touch of cumin give it a citrusy, lightly spiced edge that feels fresh and unexpected. Because the whole recipe is built on herbs, nuts, olive oil, and citrus, it's naturally free of dairy without any substitutions or workarounds needed. There's no parmesan to swap out, no cream to replace — just clean, punchy ingredients that happen to come together beautifully. Spoon it over grilled chicken, toss it with roasted vegetables, swirl it into grain bowls, or use it as a dip for warm flatbread. It comes together in a food processor in just a few pulses, making it one of those sauces you'll find yourself making on repeat.
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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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